Portuguese-style barbecued chicken

  • 1 hr cooking
  • Serves 4
  • Print


  • 2 teaspoon sweet paprika
  • 2 teaspoon chilli powder
  • 2 teaspoon ground cinnamon
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon salt
  • 8 (1.6kg) chicken thigh cutlets
  • 1/4 cup (60ml) olive oil


  • 1
    Heat the grill of a covered barbecue over a high heat. Meanwhile, combine spices, powders and salt in a plastic bag. Place the chicken in the bag, a few pieces at a time; shake to coat evenly.
  • 2
    Drizzle the chicken with oil; cook on barbecue grill for about 6 minutes, turning until all sides have char marks and are starting to crisp.
  • 3
    Place all the chicken on one half of the barbecue and turn off the burners underneath the chicken. Leave the burners on the other half at a medium-high heat, so there is no direct heat under the chicken. Lower the hood on the barbecue; cook for about 25 minutes. Check that chicken is cooked by piercing the thickest part of the biggest piece with a skewer. If juices run clear, it will be cooked through. If not, lower the hood and check at 5-minute intervals. Time will depend on the size of the chicken pieces and heat of the barbecue.
  • 4
    Serve chicken with a green salad, steamed rice and a piri piri sauce, if desired.

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