Portuguese Grilled Chicken

 

Ingredients

For 4 servings:

• 4 bone-in, skin-on chicken thighs (or use a whole chicken cut into pieces for variety)

• 3 tablespoons olive oil – adds richness and helps the spices cling

• 4 cloves garlic, minced – bold and aromatic

• 1 tablespoon smoked paprika – smoky depth of flavor

• 1 tablespoon sweet paprika – balances the heat with a mild sweetness

• 1 teaspoon cayenne pepper (adjust to taste) – brings the heat

• 1 teaspoon dried oregano – herbal and earthy

• 1 teaspoon ground cumin – warm, nutty undertones

• Juice of 1 lemon – brightness and acidity

• Zest of 1 lemon – adds citrusy aroma

• 1 tablespoon red wine vinegar – tangy and sharp

• Salt and freshly cracked black pepper, to taste

Optional garnish:

• Fresh chopped parsley

• Lemon wedges

---

Marinade Preparation

1. In a mixing bowl, combine olive oil, garlic, smoked paprika, sweet paprika, cayenne, oregano, cumin, lemon juice, lemon zest, red wine vinegar, salt, and pepper.

2. Whisk everything together until you get a vibrant, red-tinged marinade that smells absolutely divine.

---

Marinate the Chicken

1. Place the chicken pieces into a large zip-top bag or shallow glass container.

2. Pour the marinade over the chicken and massage it into every crevice.

3. Seal or cover the container and refrigerate for at least 2 hours, but overnight is ideal for the best flavor infusion.

---

Grilling Instructions

1. Preheat your grill to medium-high heat. If using a charcoal grill, allow coals to ash over before cooking. If using a gas grill or grill pan, heat until nicely hot.

2. Lightly oil the grill grates to prevent sticking.

3. Remove chicken from the marinade and let excess drip off.

4. Place chicken skin-side down on the grill. Cook for 6–8 minutes per side, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).

5. Move chicken to a cooler part of the grill or reduce heat if it starts to burn before fully cooked.

6. Once done, let the chicken rest for 5 minutes before serving. This helps juices redistribute, keeping the meat moist and flavorful.