This Portuguese-style grilled chicken has been my go-to summer centerpiece for years. I first learned this approach on a trip to a small coastal town where a family-run rotisserie served chicken that was tender enough to fall off the bone yet crackled with a peppery, buttery crust. I recreated that balance by combining a sharp piri piri kick with sweet smoked paprika, plenty of butter for richness, and a long rest in the refrigerator to let the flavors fully meld. The result is meat that is both ultra-tender and deeply flavored, with skin that crisps beautifully on the hot side of the grill.

I remember the first time I served this to my parents: it was a warm, late-June evening, and the backyard filled with the smell of garlic and wine. My father declared it better than our favorite Portuguese chicken restaurant, which is a high compliment in my family. The spice is noticeable but not overwhelming, and the sauce doubles as a basting and finishing glaze so every bite is glossy and flavorful. This version adapts well to different grills and can be prepared ahead, making it ideal for a relaxed weekend feast.

Ingredients

• Shallots: Use 2 medium shallots, thinly sliced. They caramelize quickly and add sweetness to balance the heat. Look for firm, dry-skinned shallots; they cook down in the sauce and give body.
• Olive oil: 1/2 cup total. Use a good quality extra-virgin for flavor — I recommend Lucini or California Olive Ranch for stable, bright flavor that stands up to grilling.
• Piri piri sauce: 2 tablespoons. Bottled brands like Nando's provide consistent heat and flavor. Adjust amount to taste for milder or hotter results.
• Smoked paprika: 2 tablespoons. Adds color and smoky depth; Spanish sweet smoked paprika is my preference for authentic flavor.
• White wine: 1/2 cup. A dry white like Sauvignon Blanc adds acidity and brightness and helps deglaze the pan.
• Chicken broth: 1/2 cup. Use low-sodium if you are watching salt; homemade or a good store brand works well.
• Unsalted butter: 1/2 cup (1 stick), softened. Butter gives the sauce its glossy mouthfeel and rich flavor; to keep it lactose-free, use a labeled lactose-free butter.
• Garlic: 2 cloves, chopped. Use fresh garlic for a fragrant finish; add at the end so it does not become bitter.
• Whole chicken: 1 whole chicken, about 4 pounds. Choose a plump bird with clear skin; organic or free-range will yield more flavor.
• Coarse salt: 4 teaspoons. Use kosher or sea salt to season inside and out; it helps break down muscle fibers during the brief salt-and-lemon step.
• Lemon: 1/2 lemon. Rubbing the cut lemon on the salted chicken helps dissolve the salt and adds a clean citrus note.

Instructions

1. Make the sauce: In a small saucepan over high heat, warm 1/4 cup of the olive oil and brown the sliced shallots until they begin to color, about 2 to 3 minutes. Add the piri piri and smoked paprika and cook for 1 minute, stirring to toast the spices. Pour in the remaining 1/4 cup olive oil, the white wine and chicken broth. Bring to a gentle simmer, then stir in the softened butter. Let simmer for about 15 minutes, reducing until the sauce thickens slightly and coats the back of a spoon. Add the chopped garlic in the last minute of cooking to preserve its bright flavor, then remove from heat and set aside to cool. 2. Spatchcock the bird: Place the chicken breast side down on a cutting board. Using kitchen shears or a chef's knife, cut along both sides of the backbone and remove it. Turn the bird over and press firmly on the breastbone to flatten the bird. This increases surface area for even cooking and reduces grill time. 3. Salt and lemon treatment: Season the interior and exterior generously with the coarse salt. Rub the cut side of the lemon over the chicken for about 3 minutes until the salt begins to dissolve. Let rest for 5 minutes; this brief brine helps the skin crisp and the meat retain moisture. 4. Marinate: Place the chicken flat in a large glass or ceramic dish and spoon 1/4 cup of the cooled spicy sauce over it, coating both sides. Cover with plastic wrap and refrigerate for at least 12 hours and up to 24 hours for maximum flavor. Reserve the remaining sauce in an airtight container and refrigerate. 5. Preheat the grill: Preheat one side of the grill to high. Oil the grate using a folded paper towel and tongs. The goal is a two-zone fire: one hot side for crisping and one unlit side for indirect cooking. 6. Grill indirectly: Drain excess marinade and place the chicken skin side down on the unheated zone of the grill. Close the lid and cook indirectly for about 45 minutes. Flip the chicken and continue cooking for about 30 minutes more, or until an instant-read thermometer in the thickest part of the thigh reads 180°F. If necessary, move the bird briefly to the hot side to crisp the skin at the end. 7. Warm the reserved sauce and finish: While the chicken finishes, warm the reserved spicy sauce over medium-low heat until glossy and slightly thickened. After the chicken rests 5 minutes, cut into pieces and brush generously with the warm sauce before serving.

Storage Tips

Cool any leftover chicken to room temperature within two hours and store in an airtight container in the refrigerator for up to 3 days. For freezing, portion the meat into freezer-safe containers or heavy-duty freezer bags with as much air removed as possible and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slowly in a 300°F oven until just heated through, then finish under a broiler or over the grill for a minute to revive the skin. Reheat the reserved sauce gently in a small saucepan and brush on after reheating to refresh flavor and moisture.

Ingredient Substitutions

If you cannot find piri piri sauce, substitute 2 tablespoons of hot sauce plus 1 teaspoon smoked paprika for a similar heat profile. Swap unsalted butter for a high-quality extra-virgin olive oil to make it dairy-free; the sauce will be slightly less glossy but still flavorful. If you prefer a milder result, reduce piri piri to 1 tablespoon and increase smoked paprika to 3 tablespoons for extra color and smokiness. White wine can be substituted with dry vermouth or additional chicken broth if you want to avoid alcohol.

Serving Suggestions

Serve with thinly sliced lemon wedges, a crisp green salad, and roasted potatoes or grilled corn for a classic pairing. For a light meal, pair the chicken with a simple tomato and cucumber salad dressed with olive oil and sherry vinegar. For a heartier feast, offer crusty bread and buttered rice to sop up the rich sauce. Garnish with chopped fresh parsley or cilantro for brightness and color.

Cultural Background

Portuguese-style grilled chicken draws inspiration from piri piri traditions in Portugal and its former colonies. The piri piri pepper, brought from Africa and cultivated in Portugal, gives the dish its distinctive bright heat. Butter and wine add layers of European richness, while the grilling method reflects Portuguese rotisserie and barbecue techniques. Over time this style has become popular worldwide for its approachable spice level and tender results.

Seasonal Adaptations

In summer, grill over live coals and serve with seasonal grilled vegetables and a chilled white wine. In cooler months, roast in a 425°F oven on a baking sheet after marinating and finish under the broiler for crisp skin. For holiday gatherings, double the sauce and serve the chicken carved on a platter with roasted root vegetables and citrus-herb gremolata for added brightness.

Meal Prep Tips

Marinate the bird up to 24 hours in advance and reserve leftover sauce chilled for up to 3 days. Cook just before serving for best texture; however, you can roast the chicken a day ahead and reheat as described above, brushing with warmed sauce before serving. Portion and pack in shallow containers for quick lunches; add a wedge of lemon and a small container of warmed sauce for best results.

This Portuguese-style grilled chicken is a dependable crowd-pleaser that rewards patience and a good-quality sauce. Make it your own by adjusting the heat, trying different finishing garnishes, and sharing it with friends — it always brings people to the table.