Butterflied Portuguese Chicken with Lemon and Garlic Recipe

Introduction

Butterflied Portuguese Chicken is a flavorful and succulent dish that combines aromatic spices with a tangy marinade. Perfectly roasted or grilled, this chicken is crispy on the outside and juicy inside, making it a fantastic centerpiece for any meal.

Ingredients

• 1 tbsp dried oregano
• 1 tbsp sweet paprika
• 1 tbsp brown sugar (or honey)
• 1 tbsp freshly minced garlic
• 1 tbsp red wine vinegar
• 2 tsp sea salt flakes
• 2 tbsp lemon juice
• 1/4 cup (60 ml) extra-virgin olive oil
• 1.2–1.8 kg whole chicken, butterflied
• Crispy oven fries (optional, for serving)
• 1 cup (250 g) toum (Lebanese garlic sauce, optional, for serving)
• Lemon wedges (for serving)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) or prepare an outdoor grill for cooking.
2. Step 2: In a bowl, whisk together the oregano, paprika, brown sugar (or honey), garlic, red wine vinegar, sea salt, lemon juice, and olive oil until fully combined.
3. Step 3: Place the butterflied chicken on a wire rack set over a baking tray and pat it dry with paper towels to ensure crispy skin.
4. Step 4: Brush the marinade evenly over both sides of the chicken. Allow it to marinate for at least 30 minutes; for best flavor, refrigerate overnight.
5. Step 5: Roast or grill the chicken skin-side up for 40–45 minutes, brushing with additional marinade halfway through cooking. Cook until the chicken is golden and reaches an internal temperature of 165°F (74°C).
6. Step 6: Remove the chicken from heat and let it rest for 10 minutes before carving to retain juices.
7. Step 7: Serve the chicken with crispy oven fries, a dollop of toum, and fresh lemon wedges for squeezing.

Tips & Variations

• For a sweeter marinade, substitute brown sugar with honey to enhance caramelization.
• Marinate overnight to deepen the flavors and tenderize the chicken further.
• If you don’t have a grill, roasting in the oven on a wire rack ensures crispy skin by allowing air circulation.
• Serve with a side of fresh salad or grilled vegetables to balance the richness.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to avoid drying out the meat. For best texture, avoid microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken pieces instead of a whole butterflied chicken?

Yes, you can use bone-in chicken pieces, but adjust cooking time accordingly. Pieces usually take 35–40 minutes to cook through at 425°F (220°C).

What can I substitute for toum if I don’t have it?

If toum is not available, you can serve this dish with garlic aioli or a simple garlic mayonnaise as an alternative creamy garlic sauce.

Butterflied Portuguese Chicken with Lemon and Garlic Recipe

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★★★★★

4.9 from 133 reviews

This Butterflied Portuguese Chicken recipe features a beautifully marinated whole chicken, flattened for even cooking and a crispy skin. The marinade combines oregano, paprika, garlic, and lemon for a vibrant, savory flavor. It is roasted or grilled to perfection and served with crispy oven fries, Lebanese garlic sauce (toum), and lemon wedges, making a perfect meal for gatherings or family dinners.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Portuguese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 tbsp dried oregano
• 1 tbsp sweet paprika
• 1 tbsp brown sugar (or honey)
• 1 tbsp freshly minced garlic
• 1 tbsp red wine vinegar
• 2 tsp sea salt flakes
• 2 tbsp lemon juice
• 1/4 cup (60 ml) extra-virgin olive oil
• 1.2–1.8 kg whole chicken, butterflied

To Serve

• 1 cup (250 g) toum (Lebanese garlic sauce)
• Lemon wedges
• Crispy oven fries

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C) or get your outdoor grill ready for cooking to ensure a high heat environment for perfect roasting or grilling.
2. Make Marinade: In a mixing bowl, whisk together dried oregano, sweet paprika, brown sugar (or honey), freshly minced garlic, red wine vinegar, sea salt flakes, fresh lemon juice, and extra-virgin olive oil until well combined to create a flavorful marinade.
3. Prepare Chicken: Place the butterflied chicken on a wire rack set over a baking tray and pat it dry with paper towels to remove excess moisture for crispier skin.
4. Marinate Chicken: Brush the marinade evenly all over both sides of the chicken. Allow it to marinate for at least 30 minutes at room temperature or refrigerate overnight to enhance the flavors.
5. Cook the Chicken: Roast or grill the chicken skin-side up for 40–45 minutes, brushing it with additional marinade halfway through the cooking time, until the skin is golden and the internal temperature reaches 165°F (74°C).
6. Rest the Chicken: Remove the chicken from heat and let it rest for 10 minutes to allow the juices to redistribute, ensuring moist and tender meat.
7. Serve: Carve the chicken and serve alongside crispy oven fries, a generous dollop of toum, and fresh lemon wedges for squeezing over the top.

Notes

• Butterflying the chicken ensures even cooking and crispy skin.
• Marinating overnight intensifies the flavor and tenderizes the meat.
• Use a meat thermometer to confirm chicken is cooked to at least 165°F (74°C) internally.
• Serve with fresh lemon wedges for added brightness.
• Toum is a traditional Lebanese garlic sauce that complements the chicken’s flavors perfectly.
• Oven fries can be made by tossing potato wedges with olive oil and seasoning, then baking until crispy.

Keywords: Butterflied Chicken, Portuguese Chicken, Roasted Chicken, Grilled Chicken, Oven Fries, Toum, Garlic Sauce, Lemon Chicken