Description
Portuguese Grilled Chicken is a juicy, flavorful dish packed with garlic, lemon, smoky paprika, and aromatic spices. The chicken is marinated before grilling, creating tender meat with beautifully charred edges and plenty of flavor. It is quick enough for a weeknight dinner and delicious enough for a summer barbecue.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, sweet paprika, oregano, cumin, salt, black pepper, red pepper flakes, and chopped parsley.
- Add the chicken breasts to the marinade and turn them several times until they are thoroughly coated.
- Cover the bowl and refrigerate the chicken for at least 30 minutes. For a deeper flavor, marinate it for up to 8 hours.
- Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- Remove the chicken from the marinade and allow excess marinade to drip off.
- Place the chicken on the hot grill.
- Grill for approximately 5–7 minutes per side, depending on the thickness of the chicken breasts.
- Cook until the chicken is golden and reaches an internal temperature of 165°F.
- Transfer the grilled chicken to a clean plate and let it rest for about 5 minutes.
- Slice the chicken and garnish with fresh parsley and lemon wedges.
- Serve with roasted potatoes, rice, grilled vegetables, salad, or your favorite side dishes.
Notes
Serving Tips
- Serve the chicken with roasted or grilled potatoes for a classic hearty meal.
- Pair it with fluffy white rice or seasoned rice to soak up the flavorful juices.
- Add a fresh green salad with tomatoes, cucumber, and a light lemon dressing.
- Serve grilled vegetables such as zucchini, bell peppers, onions, or asparagus alongside the chicken.
- Add lemon wedges at the table for an extra burst of freshness.
- Slice the chicken and serve it inside wraps or pita bread with lettuce, tomatoes, and a creamy sauce.
- For a barbecue meal, serve it with corn on the cob, potato salad, or coleslaw.
Storage Tips
- Allow leftover chicken to cool before placing it in an airtight container.
- Refrigerate leftovers for up to 3–4 days.
- Reheat gently in a skillet, oven, or microwave until heated through.
- Add a small splash of water or broth when reheating to help prevent the chicken from drying out.
- Cooked chicken can be frozen in an airtight freezer-safe container for up to 3 months.
- Thaw frozen chicken overnight in the refrigerator before reheating.