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Portuguese Grilled Chicken: Spicy Garlic & Lemon Perfection
Discover the Flavors of Portugal in Your Backyard
Bring the vibrant flavors of Portuguese barbecue right to your grill with this spicy, aromatic grilled chicken. Featuring a zesty garlic and lemon marinade, smoky paprika, and a hint of cayenne, this Portuguese-inspired recipe transforms everyday chicken into an unforgettable meal. Whether you’re grilling for a summer gathering or simply craving something bold and comforting, this dish will quickly become a household favorite.
Why You’ll Love Portuguese Grilled Chicken
- Bold, complex flavors: Layers of garlic, lemon, smoked paprika, and herbs infuse every bite.
- Perfectly juicy: Marinating ensures tender, moist chicken—even on the grill.
- Spicy but balanced: Adjust the cayenne to suit your family’s taste.
- Authentic yet simple: No specialty equipment—just a grill and a handful of pantry staples.
- Great for any cut: Use thighs, drumsticks, or a whole chicken cut into pieces.
Ingredients
- 4 bone-in, skin-on chicken thighs (or use a whole chicken cut into pieces)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Optional garnish: chopped parsley, lemon wedges
Step-by-Step Directions
1. Mix the Marinade
In a large bowl, whisk together olive oil, minced garlic, smoked paprika, sweet paprika, cayenne pepper, oregano, cumin, lemon juice, lemon zest, red wine vinegar, salt, and black pepper. This fragrant marinade is what gives the chicken its signature Portuguese flavor and fiery color.
2. Marinate the Chicken
Place your chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 2 hours (or overnight for maximum flavor). The longer the marinade time, the deeper the flavors will penetrate the meat.
3. Preheat & Prep the Grill
When ready to cook, preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking and ensure beautiful grill marks.
4. Grill the Chicken
Remove the chicken from the marinade, letting the excess drip off (discard any leftover marinade). Place the chicken skin-side down on the hot grill. Cook for 6 to 8 minutes per side, turning as needed, until the skin is crispy and the internal temperature reaches 165°F (74°C). The smoky aroma and golden crust will tell you it’s ready.
5. Rest and Serve
Transfer the grilled chicken to a platter and let it rest for 5 minutes before serving—this helps the juices redistribute for maximum succulence. Garnish with chopped fresh parsley and lemon wedges for extra color and a burst of freshness.
Tips for Juicy, Flavorful Portuguese Chicken
- Marinate as long as possible—overnight is ideal for deeper flavor.
- If using boneless cuts, reduce grill time slightly to avoid overcooking.
- Grill with the lid closed for even cooking and extra smoky flavor.
- For extra heat, increase cayenne or add a splash of your favorite hot sauce to the marinade.
- If you don’t have a grill, this recipe works beautifully under a broiler or on a stovetop grill pan.
Serving Ideas
- Serve with crispy potato wedges, rice, or a simple green salad.
- Add grilled vegetables or charred corn on the cob for a full barbecue platter.
- Leftovers make amazing chicken sandwiches or wraps with a little aioli and lettuce.
- Pair with a chilled white wine or Portuguese vinho verde for an authentic experience.
Make It Your Own
This recipe is inspired by the classic Portuguese “frango grelhado,” which often features a blend of paprika, garlic, and spicy chili. Make it your own by experimenting with different herbs like rosemary or bay leaf, or add a touch of honey to the marinade for a hint of sweetness. Try grilling over charcoal for even more traditional flavor.
Why This Recipe Belongs in Your Summer Rotation
Few dishes are as crowd-pleasing as spicy grilled chicken—especially when it’s packed with flavor and cooked to juicy perfection. This Portuguese grilled chicken is everything you want in a backyard meal: simple, aromatic, satisfying, and just the right amount of spicy. Plus, the marinade does all the work while you relax or prepare your favorite side dishes.
Perfect for picnics, family cookouts, or weeknight dinners, this recipe will transport your taste buds to the sunny streets of Lisbon with every bite!
Nutrition & Info
Prep time: 10 minutes (plus marinating)
Cooking time: 15–20 minutes
Total time: 30–35 minutes
Calories: 420 kcal per serving
Servings: 4
A Taste of Tradition: The Roots of Portuguese Grilled Chicken
Portuguese grilled chicken, or “frango grelhado,” is a beloved classic in Portugal and among food lovers worldwide. The dish is especially popular in seaside towns and local “churrasqueiras” (barbecue restaurants) where chicken is marinated in fiery piri-piri sauce, then flame-grilled to smoky, charred perfection. While every family and region has its secret spice blend, the essence always includes garlic, paprika, citrus, and just the right kick of chili. By using both smoked and sweet paprika plus fresh lemon, this recipe captures the heart of Portuguese barbecue, delivering flavor that’s robust, balanced, and completely unforgettable.
In Portugal, grilled chicken is typically served with fries, a crisp salad, and perhaps some rice or beans. It’s a dish that’s as much about gathering loved ones as it is about great food—perfect for casual meals, summer celebrations, or anytime you want to bring a taste of the Mediterranean to your table.
Storing & Reheating Leftovers
If you find yourself with leftovers (which is rare with a recipe this delicious!), store cooled grilled chicken in an airtight container in the refrigerator for up to 3 days. For best results, slice the meat from the bone before storing. When ready to reheat, warm the chicken gently in a covered skillet over low heat, or wrap in foil and reheat in a 300°F (150°C) oven until hot. Avoid microwaving, which can dry out the meat and soften the crispy skin.
Leftover Portuguese grilled chicken is also fantastic cold—add to salads, pasta, or grain bowls for a protein-packed lunch. Try shredding the meat and rolling it into wraps with crisp lettuce, creamy mayo, and a splash of lemon juice for a satisfying meal on the go.
How to Turn It Into a Feast
- Make Portuguese rice: Sauté onions and garlic in olive oil, add rice and chicken broth, then simmer until fluffy. For color and flavor, stir in peas or roasted red peppers.
- Serve with piri-piri sauce: Offer extra spicy sauce on the side for those who crave more heat.
- Add fresh bread: Portuguese bread or crusty baguette is perfect for soaking up the zesty juices.
- Round out with sides: Include a simple salad of tomatoes, onions, and cucumbers dressed with olive oil and vinegar, plus a wedge of cheese or olives for snacking.
This meal is easily scaled up for larger gatherings—just double the marinade and grill extra chicken pieces. Your guests will love the aroma and flavors, and the leftovers (if any) keep beautifully.
Frequently Asked Questions
Can I bake instead of grill?
Absolutely. Place the marinated chicken pieces on a wire rack set over a baking sheet. Bake in a preheated 425°F (220°C) oven for 30-40 minutes, or until skin is golden and chicken is cooked through. For crispy skin, broil for the last 2-3 minutes.
What if I want it less spicy?
Simply reduce the cayenne pepper or omit it entirely. The other spices and lemon will still give plenty of flavor.
Can I use boneless chicken breasts?
Yes, but watch the grilling time closely—boneless, skinless breasts cook faster and can dry out. Grill for about 5-6 minutes per side or until cooked through.
Is it good for meal prep?
Definitely. Marinate chicken in advance, then grill as needed. The cooked chicken holds up well for a few days, and the bold flavors actually improve after a night in the fridge.
Final Thoughts
Portuguese grilled chicken is more than just a dish—it’s a celebration of sunshine, spice, and gathering around the table. With this easy, authentic recipe, you can recreate those unforgettable flavors at home, any time of year. Whether enjoyed hot off the grill or packed for lunch the next day, this spicy garlic and lemon chicken delivers joy in every bite.
So fire up the grill, invite your friends, and get ready to savor a taste of Portugal—no passport required!