Quick & Easy

Portuguese-style chicken

portuguese-style chicken



1.Combine chillies, garlic, vinegar, rind, juice, paprika, parsley, salt, pepper and oil in large bowl; add chicken, turn to coat in marinade. Cover; refrigerate 3 hours or overnight.
2.Cook chicken in covered barbecue, using indirect heat, following manufacturer’s instructions, about 40 minutes or until cooked through.
3.Serve chicken with mesclun and lemon wedges.

Sometimes sold as spring salad mix, mesclun is a commercial assortment of young green leaves, and will usually include some or all of the following: rocket, mizuna, baby spinach, curly endive, oak leaf, radicchio and mignonette. When cooking poultry directly on the barbecue grill, it only needs moderately-hot heat; place food on the edges of the barbecue where the heat is less fierce. Cuts on the bone tend to be juicier, so drumsticks, legs and wings are ideal barbecue choices.


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