| Preparation time | 15 min |
| Cooking Time | 1 h 15 min |
| Ready In | 3 h 45 min |
| Level of Difficulty | Easy |
| Servings | 4 |
The dish typically consists of a whole chicken that is marinated in a mixture of olive oil, garlic, paprika, and other spices, and then roasted on a spit until it is exteriorly crunchy while internally remaining juicy and soft.
One of the most popular ways to enjoy Portuguese rotisserie chicken is to order it as a takeout meal or at a restaurant, where it is typically served with sides such as rice, beans, potatoes, and salad. In Portugal, the dish is often served with piri-piri sauce, a spicy chili pepper sauce that adds a delicious kick to the chicken.
Portuguese rotisserie chicken is known for its delicious flavor and tenderness, and it is a great option for those who are looking for a quick and easy meal that is both satisfying and flavorful. It has become a staple in many households and is a popular choice for gatherings and parties.
Ingredients
Directions
- In a small bowl, mix together the paprika, salt, garlic powder, dried oregano, and black pepper.
- Pat the chicken dry with paper towels and rub the spice mixture all over the chicken, making sure to get it into all the nooks and crannies.
- Place the chicken in a large resealable plastic bag and add the olive oil, white wine, and lemon juice. To distribute the marinade evenly, close the bag and massage the chicken.
- Place the chicken in the refrigerator and let it marinate for at least 2 hours, or overnight for best results.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any lingering marinade.
- Place the chicken on the rotisserie spit and secure it tightly. Start the rotisserie and cook the chicken for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Remove the chicken from the spit and let it rest for about 10 minutes before carving.
- Serve with your favorite sides, such as roasted potatoes, grilled vegetables, or a salad.
