By eatmundo · August 3, 2026
Same ingredients, elsewhere in the world
11 matchesDishes from other countries' kitchens, made from the same core ingredients as Frango no Churrasco. The percentage is the share of ingredients the two recipes have in common.
MoutabalIn Lebanon · same ingredients67%
Chickpea and Spinach TagineIn Morocco · same ingredients62%
Pasta Aglio e OlioIn Italy · same ingredients55%
The quintessential Portuguese grilled chicken, famously known for its spicy piri-piri glaze. This dish is usually cooked over charcoal, but can be replicated perfectly in a home oven.
According to eatmundo's ingredient comparison, the closest dish to Frango no Churrasco from another cuisine is Moutabal (Lebanon): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Butterfly the chicken by cutting along the backbone and flattening it, then season generously with salt on both sides.
- 2
In a mortar, combine minced garlic, piri-piri, olive oil, lemon juice, and paprika to create a smooth marinade paste.
- 3
Rub the chicken thoroughly with the marinade, ensuring it gets under the skin, and let it sit for at least 1 hour.
- 4
Preheat your oven to 200°C (390°F) or prepare a charcoal grill for indirect medium heat.
- 5
Place the chicken skin-side down on the rack or grill, cooking for 25 minutes until the skin starts to brown.
- 6
Flip the chicken carefully and baste with the remaining marinade, then cook for another 20-25 minutes until the juices run clear.
- 7
Check the thickest part of the thigh with a knife; it should show no pink, indicating it is fully cooked and tender.
Frequently Asked Questions
What is Frango no Churrasco?
Frango no Churrasco is a Portuguese grilled chicken dish seasoned with garlic, piri-piri, lemon, olive oil, and paprika. It is typically consumed as a primary lunch or dinner meal, often served alongside fries or salads.
Can I use dry chili if I don't have fresh piri-piri?
Yes, crushed red chili flakes rehydrated in the oil work well as a substitute for authentic sauce.
Should I keep the skin on?
Definitely, the crispy, charred skin is the best part of the experience and holds the marinade well.
How do I know if it's done?
The meat should be tender, and when pierced, the juices should be completely clear, not reddish.
What's the best way to get that authentic char?
Using a charcoal grill provides the true smoky flavor, but a high-temperature broiler in the oven works in a pinch.
