APPS & SIDES
Grilled Portuguese Chicken
Prep Time: 1hr 20 mins
Cook Time: 35minutes 1hour hr 20minutes minshouminut
Total Time: 1hour 55minutes
Grilled Portuguese chicken packs a punch! The spatchcocked chicken is coated in a chili-fueled marinade before it heads to the grill, where it’s cooked to perfection with the help of fragrant apple wood smoke. The chicken is tender, juicy, and well-seasoned, with a lovely bright heat that keeps you coming back.
Ingredients
Serving Sizes
- 1 cup water
- 2 dried ancho chilies, stems and seeds removed
- 1 chipotle morita, stem and seeds removed
- 5 garlic cloves, minced
- 2 tablespoons smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 1 tablespoon kosher salt
- 1 (3-4-pound) whole chicken
Equipment
- Z Grills 11002B Pellet Grill with Wi-Fi
- Z Grills Apple Wood Pellets
- Saucepan
- Kitchen Scissors
- Baking Sheet
- wire rack
- Blender
- Tongs
Instructions
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- Step 1: Bring the water to a boil on the stovetop.
- Step 2: Add the ancho chilies and chipotle morita to a small bowl, then pour the water over the chilies and leave to soak for 15 minutes.
- Step 3: Meanwhile, pat the chicken dry with paper towels. Remove neck parts and gizzards from the chicken, if any.
- Step 4: Place the chicken breast side down onto a cutting board with the legs facing you.
- Step 5: Use poultry shears or kitchen scissors to cut along the right side of the backbone. Cut from the bottom of the chicken to the neck.
- Step 6: Repeat on the left side of the backbone, then remove the bone. Discard it or reserve it to make homemade chicken stock.
- Step 7: Flip the chicken over and firmly press down on the breastbone until you hear a crack and the chicken lays flat.
- Step 8: Pat the chicken dry with paper towels once again, then transfer it to a baking sheet fitted with a wire rack (if you have a wire rack on hand).
- Step 9: Drain the rehydrated chilies but reserve the soaking liquid. It’s an excellent addition to soups and stews.
- Step 10: Add the rehydrated chilies to a blender or food processor with the garlic, paprika, coriander, onion powder, black pepper, lemon juice, and oil. Blend/process until smooth.
- Step 11: Rub the marinade all over the chicken and under the skin. Season both sides with salt and transfer the chicken to the refrigerator to marinate for 1-2 hours.
- Step 12: Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 375 degrees Fahrenheit.
- Step 13: Transfer the chicken to the grill grates, close the lid, and cook for 35-40 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Step 14: Carefully remove the chicken from the grill and rest for 10-15 minutes.
- Step 15: Carve and serve.
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Ingredients
Serving Sizes
- 1 cup water
- 2 dried ancho chilies, stems and seeds removed
- 1 chipotle morita, stem and seeds removed
- 5 garlic cloves, minced
- 2 tablespoons smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1/3 cup fresh lemon juice
- 1/3 cup olive oil
- 1 tablespoon kosher salt
- 1 (3-4-pound) whole chicken
Equipment
- Z Grills 11002B Pellet Grill with Wi-Fi
- Z Grills Apple Wood Pellets
- Saucepan
- Kitchen Scissors
- Baking Sheet
- wire rack
- Blender
- Tongs