Portuguese-Style Roast Chicken
ID: 05bc4417...
A flavorful Portuguese-style roast chicken recipe where the chicken is cut into pieces and deeply scored to allow a vibrant, smoky pimento marinade to fully penetrate. It is first baked to retain juiciness and then finished on the grill for a perfect charred glaze.
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🍳 Cooking Flow
Char the red bell pepper on the stove and butcher/score the chicken into pieces. → Peel the charred pepper and blend it with wine, vinegar, olive oil, garlic, shallot, butter, pepper, and pimento paste to make the marinade. → Marinate the chicken pieces in the fridge for up to 24 hours, keeping some clean sauce aside for basting. → Bake the chicken pieces on a wire rack at 450°F for about 25 minutes. → Finish on the grill for 3-4 minutes, basting and turning frequently until charred and fully cooked.
Cooking Steps
Brief Cooking Order
Char the red bell pepper on the stove and butcher/score the chicken into pieces. → Peel the charred pepper and blend it with wine, vinegar, olive oil, garlic, shallot, butter, pepper, and pimento paste to make the marinade. → Marinate the chicken pieces in the fridge for up to 24 hours, keeping some clean sauce aside for basting. → Bake the chicken pieces on a wire rack at 450°F for about 25 minutes. → Finish on the grill for 3-4 minutes, basting and turning frequently until charred and fully cooked.
Introduction
A flavorful Portuguese-style roast chicken recipe where the chicken is cut into pieces and deeply scored to allow a vibrant, smoky pimento marinade to fully penetrate. It is first baked to retain juiciness and then finished on the grill for a perfect charred glaze.
Step 1
Roast the red bell pepper directly over an open flame on the stove burner until the skin is completely charred and blackened.
Step 2
Butcher the whole chicken into pieces (thighs, drumsticks, split breasts, and wings), and remove the spine. Make deep incisions/cuts into the thighs, drumsticks, and breasts down to the bone. Place chicken pieces in a large bowl.
Step 3
Cool the charred red bell pepper, then peel off the blackened skin under cold running water.
Step 4
In a blender, combine the roasted red bell pepper, dry white wine, vinegar, olive oil, garlic cloves, chopped shallot, black pepper, melted butter, and the entire jar of hot pimento paste. Blend until completely smooth.
Step 5
Pour most of the blended marinade over the chicken pieces and mix thoroughly to coat. Reserve a portion of the clean marinade in a separate container for basting. Cover and marinate in the fridge, ideally for up to 24 hours.
Ingredients List
Important Notes
Cutting the chicken into pieces and scoring them down to the bone helps the marinade penetrate deeply, preventing dry chicken breasts.
Marinating the chicken for a full 24 hours yields the absolute best flavor depth.
Baking the chicken to 80% doneness first allows it to cook evenly without burning the exterior sauce on the grill.
Always reserve a portion of the marinade for basting before mixing the rest with raw chicken to prevent cross-contamination.
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