I especially love making this chicken for crowds since you can take any number of chicken thighs (I have done anywhere from 4 to 40), chuck ’em in a bowl (for a few) or bag (for lots) with the marinade the night before, then cook them up when your guests are over!
I had originally intended to post this recipe back in July as my first ever blog post ‘from the road’ at Colin’s family cabin at Shuswap Lake. Long weekends at the cabin usually average anywhere between 12 to 25 people so I knew this would be my go-to recipe when it was my turn to cook. Turns out, however, that while this recipe is incredibly quick and easy to make for a huge group of people… it’s not so easy to stage and photograph when they’re all drunk and hungry after a long day of lounging and sunning themselves.
Marinate chicken in an extra large ziploc bag, spend the day swimming/boating/sunning, throw chicken on the barbecue. Fool proof (to be fair, Colin did the actual barbecuing so I can’t take full credit here). Pair with some seared greens and grilled veggies and we have a meal fit for all the carnivorous, gluten-free, diabetic or dairy-free bodies under our roof! (phew)
I love making this on the barbecue when possible but it’s just as good cooked in the oven when the weather is not so lovely (I’m looking at you, Vancouver, and your forecast of torrential rain for the foreseeable future…)
|Frango Grelhado - Portuguese Grilled Chicken|| |
- 1 clove garlic, crushed
- 1 bay leaf, crumbled
- 1 Tbs rock salt
- 1 Tbs smoked paprika
- ½ tsp chili flakes
- ½ tsp freshly ground pepper
- 3 Tbs olive oil
- 6 chicken thighs
- 1 lemon or lime, halved (optional garnish)
- Mix all ingredients together in a small bowl.
- Rub over chicken thighs and marinate in the fridge for 1 to 24 hours.
- Grill chicken on the barbecue on medium-high heat until chicken is tender and the juices run clear when gently pressed. OR Oven instructions: Preheat oven to 375 degrees. Lay chicken in a baking dish and bake for 30 minutes (until chicken is tender and the juices run clear when gently pressed).
- Optional: Squeeze a bit of lemon or lime over the cooked chicken thighs for an added burst of flavour.