How to Make Homemade Portuguese Chicken - A Step-by-Step Guide

Portuguese cuisine is known for its bold flavors and rich culinary tradition. One dish that exemplifies this is Homemade Portuguese Chicken, a tantalizing and flavorful dish that is sure to please your taste buds. This dish is a perfect blend of savory, spicy and smoky flavors, and it is a definite crowd-pleaser.

The key to this dish is the marinade, which infuses the chicken with a variety of spices and herbs that are characteristic of Portuguese cuisine. The chicken is then roasted ...

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Ingredients

  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 4 cloves garlic, peeled
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder, or to taste
  • 1 teaspoon red pepper flakes, or to taste
  • 1 bay leaf
  • ½ teaspoon ground black pepper
  • 4 chicken leg quarters
  • 1 pinch sea salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 10 mins
  • Servings: 4
  • Yield: 4 chicken legs

  • Combine lemon juice, olive oil, garlic, paprika, oregano, 1 teaspoon sea salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until sauce is very smooth.
  • Use a knife to score chicken legs a few times and place in a resealable plastic bag (or a large bowl). Pour about 1/3 cup sauce over chicken legs; stir to coat well. Season with additional sea salt. Seal the bag (or cover the bowl) and marinate in the refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place marinated chicken in a baking dish; discard any excess marinade. Cover the dish with aluminum foil.
  • Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with reserved sauce. Re-cover with foil and bake for 20 to 25 minutes. Remove foil and continue baking until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).
  • Nutrition

    492 cal.

    • Total Fat: 35g
    • Saturated Fat: 8g
    • Cholesterol: 140mg
    • Sodium: 661mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 40g
    • Vitamin C: 10mg
    • Calcium: 38mg
    • Iron: 9mg
    • Potassium: 455mg