🇵🇹 Portugal · Food
Frango no Churrasco
By eatmundo · August 3, 2026
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.
Ingredients
check them off as you prepareHow 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
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.
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