Chicken Portuguese

Who doesn’t love those fiery chickens from churrasco barbecue restaurants? Here’s an incredibly easy way to reproduce that addictive taste without leaving your kitchen. And we’ve slashed the fat that comes with take-out birds because we’ve used skinless chicken. What’s more you can bake or barbecue the chicken, whatever you’re in the mood for.
Serves: 4
Prep Time: 10 min
Cook Time: 25 min


4 bone-in, skinless chicken breasts
8 bone-in, skinless chicken thighs
3 lb chicken, cut into bite-size pieces 1/2 inch (1.25 cm)
1 cup white wine
1 juice of one lemon
2 tbsp olive oil
4 cloves garlic, large, minced
1 tbsp paprika, sweet or smoky
1 tsp salt
2 tsp hot-garlic chili sauce
1 tsp white pepper, ground

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Remove any skin from chicken. Using a sharp knife, make shallow slashes all over the chicken. Pour wine into a large measuring cup or pitcher. Squeeze in the lemon juice. Whisk in the oil, garlic, paprika, salt, hot-garlic chili sauce (but if you are not a fan of fiery add only 1 tsp/5 mL) and white pepper.

  2. Place chicken in one or two large plastic bags and pour in the marinade. If all the chicken is not submerged, grab the top of the bag then twirl the bottom of the bag as much as you can. The chicken should now be completely submerged in the marinade. Use an elastic to secure this position. Place bag in a dish and refrigerate 4 hours, preferable overnight

  3. TO BAKE : Preheat oven to 375°F (190°C). Choose a baking dish that will snugly hold chicken pieces. Arrange chicken in the dish, bone-side up. Pour marinade over top. Bake, uncovered, for 25 minutes. Turn the chicken and continue baking, uncovered and basting often with pan juices, until chicken feels springy when pressed and temperature taken with an instant read thermometer at the thickest part of the chicken is 165°F (74°C), from 15 to 25 minutes.

  4. TO BARBECUE: Preheat the barbecue to medium. Oil the grill. Remove the chicken from the marinade and save the marinade. Brush chicken with oil. Place on the grill, bone-side down, and barbecue with the lid closed for 20 minutes. Baste often with marinade during this time. Then turn the chicken and continue grilling, without basting, until chicken feels springy when pressed and temperature taken with an instant read thermometer at the thickest portion of the chicken is 165°F ( 74°C), from 15 to 25 minutes more. Make sure to bring marinade to a boil before using as sauce.

Nutrition Info

Per 350 g serving Amount
Protein61 g
Fat11 g
Saturated Fat2 g
Carbohydrate5 g
Fibre1 g
Sugar1 g
Cholesterol155 mg
Sodium870 mg
Per 350 g serving % Daily Value
Vitamin A20
Vitamin C20
Vitamin B688
Vitamin B1251