Entree: Portugal – Madeira – Frango no Churrasco (Madeira-style charcoal-grilled whole chicken marinated in piri-piri and citrus)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), spatchcocked
- 1/3 cup (80 ml) olive oil
- 3 tbsp (45 ml) piri-piri sauce or paste (adjust to taste)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) white wine vinegar
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) dried oregano
- 2 bay leaves (optional)
- 1 tbsp (15 g) unsalted butter for basting (optional)
- Lemon wedges to serve
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Step 1: In a bowl whisk together olive oil, piri-piri, minced garlic, vinegar, lemon juice, smoked paprika, salt, pepper and oregano to make the marinade.
2. Step 2: Spatchcock the chicken (remove backbone and press flat), pat dry and make a few shallow cuts in the breast and thighs. Rub the marinade thoroughly under the skin and all over the exterior; tuck bay leaves under the skin if using. Marinate at least 2 hours or overnight in the refrigerator for best flavor.
3. Step 3: Prepare a charcoal grill for medium-high heat with one side for direct grilling and one side for indirect heat. If using a gas grill, preheat to medium-high and set up a cooler zone.
4. Step 4: Place the chicken skin-side down over direct heat to get good color and char, 5–10 minutes, then move to indirect heat skin-side up. Cover and grill 25–35 minutes, basting occasionally with melted butter or reserved marinade, until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
5. Step 5: Remove from the grill and let rest 8–10 minutes before carving. Serve with lemon wedges and chopped parsley, and extra piri-piri sauce at the table.