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Portuguese spiced chicken


  • To make the marinade, whisk up the oil, red wine vinegar, ginger and garlic with the orange and lemon juices, 2 tbsp parsley, the paprika, cumin, Piri Piri sauce, thyme and seasonings in a large bowl. Add the chicken, toss until well coated and refrigerate for at least 30 mins, tossing a couple of times.
  • While the chicken is marinating, parboil the potatoes and drain well. Then place them on a sheet of kitchen foil, season, spray with oil and wrap up.
  • Cook the chicken on a preheated ridged grill (or BBQ) for about 10-12 mins, skin side down first, brushing with the marinade as you do so - stopping the brushing about 5 mins before finishing.
  • At the same time, cook the potatoes in the centre of the grill. 
  • To serve, place the chicken on individual plates with the potatoes on the side, topped with a dollop of sour cream and a sprinkling of parsley.
  • from "Essentials of Grilling" by Williams Sonoma


  • ¼ cup olive oil
  • ¼ cup red wine vinegar 
  • 2 tspn grated fresh ginger
  • 4 garlic cloves, crushed
  • ¼ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 3-4 tbsp chopped fresh parsley
  • 2 tspn paprika
  • ½ tspn ground cumin
  • 3 tbsp Piri Piri sauce (or 2 tbsp sambal oelek or any other chilli paste)
  • 2 tspn fresh thyme leaves
  • sea salt & freshly ground pepper
  • 8 large chicken breasts, skin on (or 2 whole chickens, portioned)
  • 16 chats (baby potatoes), scrubbed
  • olive oil spray
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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