Tested till perfect Portuguese Barbecued Chicken
Portuguese Barbecued Chicken
Photography by Matthew Kimura

Portuguese Barbecued Chicken

Mix up the marinade, pour it over the chicken and pop the whole thing into the cooler, ready to grill when you get to the cottage.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 lb 2lbchicken pieces
  • 1/3 cup 1/3cupdry white wine
  • 1 tsp 1tspgrated lemon rind
  • 3 tbsp 3tbsplemon juice
  • 2 tbsp 2tbsptomato paste
  • 1 tbsp 1tbspolive oil
  • 1/2 tsp 1/2tsppaprika
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1/4 tsp 1/4tspsalt
  • 2 2garlic clovegarlic cloves, minced
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In shallow glass dish, arrange chicken in single layer. Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic; pour over chicken, turning to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.

Place chicken on greased grill over medium heat discarding remaining marinade; close lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced.

Nutritional Information Per serving: about

cal 525 pro 33g total fat 19g carb 3g
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