This Portuguese-style grilled chicken has been a summer ritual in my house since I first learned the technique during a long weekend of experimenting with bold, simple marinades. I remember the first time I served it: the skin crackled as I cut into the thigh, steam rose and a bright citrusy-spicy aroma filled the backyard. The combination of browned shallots, smoky paprika and a hit of piri piri creates a sauce that soaks into the meat, leaving each bite ultra-tender with a lively kick. It’s the kind of dish that converts skeptics — even my pickiest dinner guest asked for seconds.

I discovered this approach while trying to recreate the taste of the small Portuguese chicken places we used to frequent on holidays. The key was not a secret spice blend but technique: flattening the bird, massaging salt with lemon, and slow-cooking over a two-zone grill to render the fat while keeping the meat juicy. What makes this version special is the finishing step — generous brushing with a warm, buttery spicy sauce that glazes the pieces and gives that classic restaurant gloss. Whether you’re feeding four or bringing something showy to a barbecue, this method reliably delivers the deep flavor and crisp skin that make it a favorite.

Ingredients

• Shallots: 2 small shallots, thinly sliced — they brown quickly and add sweet, caramelized depth. Look for firm shallots with dry skins (Vidalia shallots are milder if you prefer less bite).
• Olive oil: 1/2 cup total, split — use a good-quality extra-virgin olive oil for flavor; heat only a portion initially to brown the shallots without smoking the oil.
• Piri piri sauce: 2 tablespoons — store-bought piri piri gives a consistent heat level; choose a mild or hot variety based on preference.
• Sweet paprika: 2 tablespoons — this provides color and a gentle smoky-sweet base; Spanish pimentón dulce or smoked paprika both work.
• White wine: 1/2 cup — use a dry white you would drink; it deglazes the pan and adds acidity to balance the butter.
• Chicken broth: 1/2 cup — low-sodium broth helps control salt; store-bought or homemade both work.
• Unsalted butter: 1/2 cup (1 stick) softened — adds richness to the sauce; you can use cultured butter for extra flavor, or a lactose-free alternative if needed.
• Garlic: 2 cloves, chopped — adds a bright aromatic note at the end of sauce cooking; avoid overcooking to prevent bitterness.
• Whole chicken: 1 bird about 4 pounds — choose a fresh or well-thawed bird; butterflying (spatchcocking) it ensures even grilling.
• Coarse salt: 4 teaspoons — kosher or coarse sea salt is best for rubs because it dissolves into the meat and seasons thoroughly.
• Lemon: 1/2 lemon — used with salt to tenderize and add brightness when massaging the cavity and skin.

Instructions

Make the spicy sauce: In a small saucepan over medium-high heat, warm 1/4 cup of olive oil and brown the thinly sliced shallots until they are golden, about 3–4 minutes. Stir in the piri piri sauce and paprika and cook 1 minute to bloom the spices. Add the remaining 1/4 cup olive oil, the white wine and chicken broth, bring to a simmer and reduce gently for about 15 minutes until the liquid thickens slightly. Off the heat, stir in the softened butter until melted, then add the chopped garlic and cook 1 minute. Remove from heat and let the sauce cool to room temperature. Butterfly the bird: Place the chicken breast-side down on a cutting board. Using sharp kitchen shears or a chef’s knife, cut along both sides of the backbone and remove it. Press the chicken flat by pushing down on the breastbone until you hear a crack. Flattening reduces cook time and promotes even crisping of the skin. Season and marinate: Pat the bird dry with paper towels. Rub 4 teaspoons of coarse salt over and inside the chicken. Cut the lemon in half and rub the cut side over all the meat and skin for about 3 minutes until the salt begins to dissolve and the meat smells bright. Place the chicken in a shallow glass dish, coat with 1/4 cup of the prepared spicy sauce, cover tightly and refrigerate for 12 to 24 hours. Reserve the remaining sauce chilled in an airtight container for basting. Preheat the grill and oil the grate: Set up a two-zone fire on a gas grill — one side on high and the other off. Preheat with the lid closed for 10–15 minutes. Oil the grate well to prevent sticking using an oil-soaked paper towel held with tongs. Grill low and slow: Drain excess marinade and place the chicken flat on the unlit side of the grill, skin-side down. Close the lid and cook 45 minutes to render fat and gently roast the meat. Flip the chicken and move it toward the cooler side if needed; continue cooking about 30 minutes or until a thermometer in the thigh reads 180°F (82°C) without touching the bone. For the final finish, transfer the bird to the hot side briefly to crisp skin and achieve golden color. Warm and brush with sauce: While the bird finishes, warm the reserved spicy sauce over medium-low heat in a small saucepan until it’s glossy and brushable. After the chicken rests 10 minutes, carve into portions and brush generously with the warm sauce before serving.

Storage Tips

Cool carved pieces quickly and transfer to airtight containers. Refrigerate for 3–4 days or freeze portions separated by parchment in sealed bags for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in a 325°F (160°C) oven, covered with foil for 15–20 minutes, finishing uncovered to re-crisp the skin. For best texture, reheat only what you plan to eat and avoid repeated reheating.

Ingredient Substitutions

If you don’t have piri piri, substitute 1–2 teaspoons of hot sauce plus 1 teaspoon smoked paprika for heat and depth. Swap butter for a plant-based margarine if you need dairy-free — keep in mind the mouthfeel will be slightly different. Use low-sodium chicken broth if you’re monitoring salt, and swap white wine for additional broth plus 1 tablespoon of lemon juice if you prefer an alcohol-free option.

Serving Suggestions

Serve with rustic roasted potatoes, a simple green salad, grilled vegetables or Portuguese rice. Garnish with lemon wedges and chopped fresh parsley for color. For a communal meal, present carved pieces on a large board with extra warm sauce for dipping — guests love the interactive aspect.

Cultural Background

This style draws from Portuguese peri-peri and rotisserie traditions where chili, citrus and garlic join olive oil and paprika to flavor grilled poultry. Portuguese communities in southern Africa popularized piri piri peppers, which inspired many regional barbecue styles. The buttered finish is a nod to restaurant techniques that glaze meats for shine and richness.

Seasonal Adaptations

In summer, pair the chicken with charred corn and a tomato-cucumber salad. In cooler months, serve alongside braised greens and creamy polenta. For holiday variations, add smoked cloves or a maple glaze for a sweeter finish and swap lemon for orange to deepen the citrus profile.

Meal Prep Tips

Butterfly and marinate the bird up to 24 hours ahead. Keep the reserved sauce chilled separately and heat just before serving. For busy weeks, grill the chicken a day ahead, slice and store in a shallow container with a little sauce; reheat gently and re-brush with warmed sauce for plating.

This Portuguese-style grilled chicken method marries technique and simple ingredients to produce a memorable, crowd-pleasing dish. Try it once and you’ll find yourself returning to these flavors whenever you want a reliably impressive centerpiece.