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Portuguese-style grilled chicken
Portuguese-style grilled chicken

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Portuguese-style grilled chicken

Preparation 10 minutes
Cooking time 50 minutes to 1 hour
Servings 4



  • 125 ml (1/2 cup) olive oil
  • 125 ml (1/2 cup) white wine
  • 45 ml (3 tbsp) lemon juice, freshly squeezed
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 45 ml (3 tbsp) fresh parsley, chopped
  • 15 ml (1 tbsp) sambal oelek or hot pepper sauce
  • 15 ml (1 tbsp) sweet paprika
  • 1 bay leaf, crushed
  • Salt and freshly ground black pepper


  • 2 whole chickens of 1.5 kg (1 1/2 lb), flattened (cut along both sides of the backbone)
  • Juice of 1 lemon
  • Sea salt



  • In a bowl, mix together all the marinade ingredients and set aside.


  1. Score the chickens to allow the marinade to penetrate.
  2. Place the chickens in a large dish and pour in the marinade.
  3. Cover and refrigerate for 6 to 8 hours, turning several times.
  4. Preheat one side of the barbecue to high heat and the other side to low.
  5. Remove the chickens from the dish and reserve the marinade.
  6. Place the chickens, skin side up, on the low-heat side and cook covered for 30 minutes.
  7. Brush liberally with the marinade.
  8. Close the barbecue lid and cook for another 20 minutes.
  9. Insert an instant-read thermometer into the thickest part of the thigh. The chickens will be done when the internal temperature reaches 74°C (165°F) or more.
  10. To crisp the skin, transfer the chickens to the high-heat side, skin side down. Cook for another 5 to 10 minutes.
  11. Place the chickens on a cutting board. Drizzle with lemon juice and sprinkle with salt.
  12. Let them rest for about 5 minutes and cut into halves or quarters.
Availability in stores