This Portuguese-style grilled chicken has been my go-to for backyard barbecues and lazy Sunday suppers ever since I first tried a restaurant version on a hot summer evening. I wanted to recreate that smoky, slightly spicy crust and the unbelievably tender flesh at home, and after a few rounds of adjustments I landed on this version: a butter-enriched piri-piri sauce, a simple salt-and-lemon seasoning, and a slow, two-zone grill technique that keeps the meat juicy while crisping the skin just right. The aroma of shallots browning, paprika and garlic mingling with white wine will always remind me of long afternoons with family, sharing stories and waiting for the chicken to be ready.

I discovered the method after adapting a magazine recipe and adding more butter and an overnight rest to deepen flavor. The result is ultra-tender with a faint spicy kick and a glossy, clingy glaze that soaks into the meat without overpowering it. This version is reliably successful: it holds up well to reheating, freezes beautifully for future meals, and consistently wins accolades when I bring it to potlucks. If you love the slightly smoky, garlicky-chile flavors of Portuguese churrasco, this will quickly become a favourite in your repertoire.

Ingredients

• Shallots: 2 medium, thinly sliced. Look for firm, dry shallots with papery skins; browning them adds sweet, caramelized depth to the sauce that balances the heat.
• Olive oil: 1/2 cup. Use a good-quality extra-virgin for flavor; split use—some for browning shallots and some to help the sauce emulsify and coat the bird.
• Piri-piri sauce: 2 tablespoons store-bought. A bottled piri-piri or peri-peri works well; choose medium heat if you’re unsure — this recipe tempers the chile with butter and wine.
• Sweet paprika: 2 tablespoons. Adds smoky-sweet color and a gentle warmth; Spanish pimentón dulce is ideal if you can find it.
• White wine: 1/2 cup. A dry white like Sauvignon Blanc or a crisp Pinot Grigio deglazes the pan and brightens the sauce.
• Chicken broth: 1/2 cup. Use low-sodium if possible; it rounds out the sauce and keeps it from being overly acidic.
• Unsalted butter: 1/2 cup softened (1 stick). Gives the sauce a silky texture and mellows the chile; use lactose-free butter if you need to keep it lactose-free.
• Garlic: 2 cloves, chopped. Fresh garlic added at the end preserves its punch and aroma.
• Whole chicken: 1 whole bird, about 4 lb. Choose a free-range or organic bird if possible for better texture and flavor.
• Coarse salt: 4 teaspoons. Coarse sea salt or kosher salt helps with seasoning and draws flavors into the meat.
• Lemon: 1/2 lemon. Rubbing the cut lemon over the meat with salt begins the brining effect and lifts the flavors.

Instructions

Make the spicy sauce: In a small saucepan over high heat, warm 1/4 cup of the olive oil and add the thinly sliced shallots. Brown them until they are soft and just beginning to caramelize (about 3–4 minutes) to build deep savory-sweet notes. Stir in 2 tablespoons piri-piri and 2 tablespoons sweet paprika and cook for 1 minute to bloom the spices. Add the remaining 1/4 cup olive oil, 1/2 cup white wine and 1/2 cup chicken broth, then add 1/2 cup softened unsalted butter in pieces. Reduce to a simmer and cook about 12–15 minutes until slightly reduced and glossy. Add 2 cloves chopped garlic, cook 1 minute, then remove from heat and set aside to cool. Spatchcock the bird: Place the whole chicken breast-side down on a cutting board. Using kitchen shears or a sharp chef’s knife, cut along both sides of the backbone and remove it. Press firmly on the breastbone to flatten the chicken so it lies flat — this ensures even cooking and shortens grill time. Pat dry with paper towels to help skin crisp later. Season and marinate: Generously season the interior and exterior with 4 teaspoons coarse salt. Cut 1/2 lemon and rub the cut side over the whole bird for about 3 minutes; the acid will help the salt dissolve and penetrate. Let rest 5 minutes, then place the chicken in a large glass dish and coat with 1/4 cup of the cooled spicy sauce, massaging it into the skin and cavity. Cover tightly with plastic wrap and refrigerate for 12–24 hours. Transfer the remaining sauce to an airtight container and refrigerate — this will be the finishing glaze. Preheat and prepare the grill: Set up your grill for two-zone cooking: one side on high (direct heat) and the other side off or low (indirect heat). Oil the grates well to prevent sticking. Bring the grill to a surface temperature of roughly 400–450°F over the direct side but keep the indirect side much cooler for slow cooking. Grill indirectly: Drain excess marinade, then place the flattened chicken skin-side down on the unheated (indirect) section of the grill. Close the lid and cook undisturbed for about 45 minutes. This gentle heat lets the meat cook through without drying and the fat render slowly. Finish over direct heat: Flip the bird and continue cooking for about 30 minutes or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 180°F. Move the chicken to the heated direct side briefly to crisp and char the skin — just 2–4 minutes per side until you get golden, blistered skin. Keep an eye on flare-ups. Warm and brush with sauce: While the chicken rests 8–10 minutes after coming off the grill, warm the reserved spicy sauce in a small saucepan over medium-low heat. Cut the bird into pieces and brush generously with the warm sauce right before serving to add shine and an extra layer of flavor.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To freeze, portion the chicken into meal-sized packs and wrap tightly in plastic and foil, or use vacuum-sealed bags; it keeps well for up to 3 months. Reheat gently in a 325°F oven covered with foil for 15–20 minutes (depending on portion size) until just warmed through to preserve juiciness, then finish uncovered for 3–4 minutes to crisp the skin. Refrigerate the reserved sauce separately and reheat gently before brushing on reheated chicken.

Ingredient Substitutions

If you don’t have piri-piri, substitute 2 teaspoons hot sauce plus 1 teaspoon smoked paprika for a similar kick and smoky note. For lactose-free diners, replace the butter with 1/2 cup plant-based spread designed for cooking or use lactose-free butter; flavor will remain rich but slightly different in finish. If you prefer a lower-sodium version, reduce the salt and use low-sodium chicken broth and adjust to taste after resting. White wine can be swapped for an equal amount of apple cider vinegar diluted with water (3 parts water to 1 part vinegar) for acidity.

Serving Suggestions

Serve this bird with a simple green salad dressed lightly with lemon and olive oil, or traditional sides such as grilled corn, roasted potatoes, or Portuguese-style rice. Garnish with lemon wedges and chopped parsley to brighten the plate. For a casual spread, carve on a large board with crusty bread to soak up the sauce. Pair with a chilled Vinho Verde or a crisp white wine to complement the lemon and spice.

Cultural Background

Portuguese grilled chicken — often associated with piri-piri sauces brought to Portugal from African colonies — is beloved for its balance of heat, citrus, and smoke. The dish has regional variations across Portugal and former colonies, with some versions using fresh chiles and herbs, and others leaning on bottled piri-piri sauces for convenience. The spatchcock technique used here mirrors churrasco traditions where poultry is flattened to cook evenly over open flame.

Seasonal Adaptations

In summer, fire up the grill and use fresh chili sauces or roasted red peppers blended into the glaze. For autumn and winter, sear the flattened chicken in a heavy skillet and finish in a 400°F oven if outdoor grilling isn’t possible. Add seasonal sides: summer corn and tomatoes or fall roasted root vegetables. For holiday dinners, increase the garlic and add smoked paprika for a deeper, richer profile.

Meal Prep Tips

For make-ahead convenience, spatchcock and marinate the chicken the day before. Reserve the sauce separately; warm and brush it on just before serving. You can also roast the bird in the oven at 375°F for 55–75 minutes if you can’t grill — follow the same resting and glazing sequence. Portion cooked meat into containers for lunches; add a small container of warmed sauce to brush during reheating to restore that just-grilled shine.

This Portuguese-style grilled chicken is one of those recipes I return to whenever I want bold barbecue flavor with minimal fuss. It’s approachable, impressive, and forgiving — and once you learn the rhythm of browning, marinating and two-zone grilling, you’ll feel more confident at every cookout. Enjoy and make it your own.