This Portuguese chicken recipe, made churrasqueira-style, instantly brings back memories of picking up fresh grilled chicken wrapped in paper on the way home from the store and gathering around the table while it was still hot and juicy. Crispy skin, garlicky marinade, and that signature piri piri kick make it one of the most loved meals in Portuguese houses and my kitchen, too.
Jump to:
- Why You’ll Love This Recipe
- Ingredients and Notes
- How to Make Churrasqueira-Style Portuguese Chicken
- Oven Method
- My Top Tips and Tricks
- My Favourite Ways to Serve
- Churrasqueira-Style Portuguese Chicken
- FAQs
- Do I have to spatchcock the chicken?
- Can I grill this chicken instead of using the oven or rotisserie?
- More Delicious Recipes
The good news is you don’t need an actual churrasqueira to recreate it. With a simple marinade and either a rotisserie or oven method, you can get that same golden, flavourful chicken with just a few simple steps. It’s perfect for family dinners, weekend gatherings, or anytime you’re craving classic Portuguese grilled chicken flavour without leaving the house!
Why You’ll Love This Recipe
- Bold Flavour - Garlicky, smoky, and slightly spicy, this chicken tastes just like the ones you’d pick up from your favourite Portuguese churrasqueira and comes together with simple ingredients.
- Juicy with a Crisp Exterior - Spatchcocking and cooking the chicken in halves helps it cook evenly, giving you tender, juicy meat with irresistibly crisp skin.
- Oven-Friendly - Don’t stress if you don’t have a rotisserie spit. I provide an oven-baked version that turns out just as delicious!
- Great for a Crowd - One whole chicken goes a long way, making this recipe perfect for family dinners and meal prep.
Ingredients and Notes
Scroll down to the recipe card for the complete ingredient list and instructions!
- Whole Chicken - I use a whole chicken, spatchcock it, and cut it into two halves so it cooks evenly and stays juicy while still achieving that classic churrasqueira-style crispy skin. This method also helps the chicken cook faster and more evenly than roasting it whole.
- Herbs and Spices - Paprika, smoked paprika, oregano, salt, and black pepper create the warm, savoury flavour that gives Portuguese grilled chicken its signature taste without overpowering the meat.
- Olive Oil - This creates a smooth marinade and allows the seasonings to cling to the chicken while keeping it moist as it cooks. It also helps the skin crisp and develop a beautiful golden color.
- Garlic - Fresh minced garlic is essential here, adding bold, savoury flavour that defines Portuguese grilled chicken. Fresh garlic works best!
- Pimenta Moída - This adds gentle heat and lots of depth. Adjust the amount depending on how spicy you like your chicken.
- Lemon Juice - The acidity adds brightness and helps tenderize the chicken while balancing the richness of the oil and spices. Freshly squeezed is best, but bottled lemon juice will also work.
- White Vinegar - A small splash adds acidity and helps recreate the tangy flavour often found in churrasqueira marinades.
- Piri Piri Baste - Brushing the chicken with a simple mix of olive oil, garlic, lemon juice, and piri piri during cooking helps build layers of flavour and gives the chicken a glossy, slightly spicy finish.
How to Make Churrasqueira-Style Portuguese Chicken
- Spatchcock the chicken. Use clean paper towels to pat the chicken dry. Then, cut it into two even halves, and season it generously with salt.
- Prep the marinade. Whisk the olive oil, garlic, pimenta moída, regular paprika, smoked paprika, oregano, lemon juice, vinegar, pepper, and salt in a bowl until smooth.
- Marinate the chicken. Spread the marinade evenly over the chicken, and let it marinate for at least two hours or ideally overnight for the best flavour.
- Roast the chicken. Secure each half of the chicken on a rotisserie rod, and cook on medium heat as it spins, brushing the meat with the piri piri baste frequently.
Oven Method
No rotisserie spit? No problem! Follow the recipe as written, spatchcocking and marinating the chicken. Then, place both halves on a baking sheet, and bake until golden, basting the meat with the piri piri sauce partway through.
Once the chicken is golden, turn the oven to broil, and cook just long enough to achieve a crispy skin.
My Top Tips and Tricks
- Dry the chicken well before marinating. Patting the chicken dry helps the marinade stick better and allows the skin to crisp nicely during cooking.
- Use a thermometer for perfect doneness. Remove the chicken when the thickest part of the thigh reaches 170-175°F 170-175°F (76.7°C - 79.4°C), and the breast hits 160-165°F (71.1-73.9°C) for juicy results.
- Let the chicken rest before cutting. Resting for about 10 minutes allows the juices to redistribute so the meat stays tender and moist.
- Don’t overcrowd the pan or grill. Giving the chicken space allows heat to circulate properly, helping the skin crisp evenly on all sides.
My Favourite Ways to Serve
I serve my Portuguese chicken while it’s hot, slicing it into pieces for easy portions. At home, I pair it with batatas Parisienne and roasted veggies. However, it’s also great with Portuguese rice, a bright salad, and crusty bread.
Leftovers are just as good the next day tucked into sandwiches, wraps, or chopped over salads, which makes this chicken perfect for meal prep!
Churrasqueira-Style Portuguese Chicken
Equipment
- 1-2 Mixing bowls
- 1 Rotisserie setup or oven with baking tray and rack
- 1 Meat thermometer
- 1 Basting brush
Ingredients
Chicken & Marinade
- 1 whole chicken spatchcocked and cut into two halves
- Salt to taste
- 4 Tablespoons olive oil
- 4 garlic cloves minced
- 2 Tablespoons pimenta moída
- 1 Tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Juice of 1 lemon
- 1 Tablespoon white vinegar
- 1 teaspoon black pepper
Piri Piri Baste
- 3 Tablespoons olive oil
- 1-2 Tablespoons piri piri or pimenta moída
- 1 garlic clove minced
- 1 Tablespoon lemon juice
- Pinch of paprika
Instructions
Prep the Chicken
- Pat the chicken dry with paper towels.1 whole chicken, Salt
- Spatchcock it, then cut it into two even halves so they sit securely on a rotisserie rod or baking rack. Season lightly with salt.
- In a bowl, mix the olive oil, garlic, pimenta moída, paprika, smoked paprika, oregano, lemon juice, vinegar, black pepper, and salt until well combined.4 Tablespoons olive oil, 4 garlic cloves, 2 Tablespoons pimenta moída, 1 Tablespoon paprika, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, Juice of 1 lemon, 1 Tablespoon white vinegar, 1 teaspoon black pepper
- Coat both chicken halves thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the most authentic churrasqueira flavour.
Rotisserie Method
- Secure each chicken half onto the rotisserie rod, balancing the thickest parts evenly.
- Cook at 350-375°F (175–190°C) for 55-70 minutes, brushing occasionally with the piri piri baste as it rotates.3 Tablespoons olive oil, 1-2 Tablespoons piri piri or pimenta moída, 1 garlic clove, 1 Tablespoon lemon juice, Pinch of paprika
- Remove the chicken from the oven when the thigh reaches 170-175°F (76.7°C - 79.4°C), and the breast reaches 160-165°F (71.1-73.9°C).
- Rest for 10 minutes before serving.
Oven Method
- Place the marinated chicken halves skin-side up on a rack set over a baking tray.
- Bake at 425°F (220°C) for 45 minutes.
- Brush generously with the piri piri baste and bake another 10-15 minutes, until golden and crisp.
- Broil for 1-2 minutes at the end for that true churrasqueira-style char.
- Rest for 10 minutes before serving.
Notes
FAQs
Is Portuguese-style chicken spicy to eat?
Traditional Portuguese churrasqueira chicken usually has a mild to moderate heat from piri piri or pimenta moída, but it isn’t meant to be overwhelmingly spicy. The heat level can easily be adjusted by using more or less chili paste or serving extra sauce on the side, so everyone can customize it.
Do I have to spatchcock the chicken?
Spatchcocking helps the chicken cook more evenly and faster, but you can cook the chicken whole if you prefer. Just keep in mind that cooking time will be longer, and the skin may not crisp as evenly.
Can I grill this chicken instead of using the oven or rotisserie?
Yes, grilling is actually one of the most traditional ways to cook Portuguese chicken. Cook it over medium heat, turning occasionally and basting toward the end, until fully cooked and nicely charred.
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