Portuguese BBQ Chicken

A simple dish that is bursting with fresh flavour and zest

BBQ Chicken

  • A Whole Chicken (1.5kg)
  • 1 Tbsp Whiskey (I use blended Scotch)
  • 2 tsp Smoky Paprika
  • 2 Bay Leaves
  • 1 Lemon (Juiced)
  • 1 Lime (Juiced)
  • 1/2 Small Chili
  • 2 Tbsp Light Olive Oil
  • 1 tsp Sugar
  • Pinch of Sea Salt
  • 2 Cloves of Garlic (Crushed)
  • Small bunch of Coriander (Optional)

Make the marinade by combining the Whiskey, lemon juice. chopped up Bay Leaves and Paprika in a bowl and then set aside. Butterfly the chicken by removing the spine, then remove the remaining ribs and breastbone. Flatten the chicken and then quarter. (If this process seems too difficult, you can replace the Whole Chicken with 1.5kg of Maryland’s from your butcher).

Marinate the Chicken anywhere from 10 minutes to overnight.

Make the sauce by combining the Lime Juice, Olive Oil, Sugar, Salt, chopped Chili (seeds and all) and crushed Garlic. Store it in a jar in the fridge also overnight if possible.

Cook the chicken in a closed BBQ with a medium heat. Move the chicken onto a roasting rack after 10 minutes on the grill and turn regularly until cooked. This will depend on your BBQ, our Weber Baby Q takes 30-40 minutes on medium.

Once the Chicken is cooked, place it on a serving dish and cover with the sauce straight from the fridge, add the chopped coriander leaves over the top and you’re ready to eat!