Churrasqueira-Style Portuguese Chicken
With crispy skin, tender, juicy meat, and savoury flavor, this homemade Portuguese chicken recipe tastes just like classic churrasqueria-style chicken. Prepared using a spit or in the oven, it’s surprisingly simple to prepare and is perfect for feeding the whole family or storing for meal prep!
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
Storage: Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2-3 months. Thaw in the fridge overnight, and enjoy cold. Or, warm leftovers in the oven at 350°F (175°C) just until heated through.
