Easy Butterflied Portuguese Chicken
Easy butterflied Portuguese chicken delivers crispy skin and juicy meat in minutes. Grilled chicken that tastes restaurant quality. I’ve made this recipe dozens of times. The trick I discovered is butterflying the chicken for even cooking. Juicy and golden. Pair with my easy sticky coconut cake recipe for a complete meal. If you love recipes like this, you’ll also enjoy Easy Sticky Coconut Cake Recipe with Sweet Coconut Flavor and Moist Blackberry Chocolate Cake with Cream Cheese Frosting.
Why This Easy Butterflied Portuguese Chicken Is Pure Comfort
- Crispy skin with juicy meat
- Simple and quick to make
- Perfect for grilling
- Tastes like restaurant quality
What You'll Need for Easy Butterflied Portuguese Chicken
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 whole chicken halves, butterflied
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Smoked paprika for depth of flavor
- Dried oregano for a warm, earthy taste
- Garlic for aromatic richness
- Salt and pepper to enhance natural chicken flavor
- Optional: Fresh oregano for garnish
- Optional: Lemon wedges for brightness
- Optional: Grilled vegetables for a side
📝 Ingredient Notes
- Chicken halves: Butterflying ensures even cooking and crispy skin.
- Smoked paprika: Adds a deep, smoky flavor without the need for additional smoke.
- Oregano: Use dried oregano for the best flavor. Fresh is also an option.
🛒 Tools & Equipment I Recommend
- Cast-iron grill pan — Ensures even heat distribution and perfect sear → See on Amazon
- Lime juicer — Easily extract fresh lime juice for a zesty finish → See on Amazon
How to Make Easy Butterflied Portuguese Chicken
- Prep chicken: Butterfly the chicken halves by removing the backbone and flattening the meat.
- Season: Mix olive oil, garlic, paprika, oregano, salt, and pepper. Rub the mixture over the chicken.
- Grill: Preheat grill to medium-high heat. Cook chicken skin-side down for 5 minutes. Flip and cook another 5 minutes.
- Rest: Let chicken rest for 5 minutes before serving.
Cook's Tips for Perfect Easy Butterflied Portuguese Chicken
- Cooking technique: Butterflying the chicken ensures even cooking and crispy skin.
- Common mistake and fix: If the chicken cooks too quickly, lower the heat to prevent burning.
- Flavor enhancement: Use a cast-iron pan for better heat retention and crispier skin.
- Cooking time: Check the internal temperature with a thermometer. It should read 165°F.
Storing & Reheating Easy Butterflied Portuguese Chicken
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days Make-ahead tip: Season chicken up to 24 hours in advance for maximum flavor
Freezing Easy Butterflied Portuguese Chicken
Freeze for up to 3 months in a sealed bag
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10–15 minutes Microwave: Reheat in the microwave for 2–3 minutes
Recipe Notes
- Chef tip: Butterflying the chicken is essential for even cooking and crispy skin.
- Best substitution: If you don’t have paprika, you can use cumin or chili powder for a bit of heat.
- Make-ahead: Season chicken ahead of time to let the flavors develop better.
- Scaling: Double the recipe for a larger gathering.
- Troubleshooting: If the chicken is dry, add a splash of chicken broth while cooking.
Want to level up this recipe?
Meat thermometer — Ensure chicken is cooked to the right temperature for safety and flavor → Check price on Amazon
Easy Butterflied Portuguese Chicken
Ingredients
Main Ingredients
- 2 whole chicken halves, butterflied
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
Seasonings
- Smoked paprika for depth of flavor
- Dried oregano for a warm, earthy taste
- Garlic for aromatic richness
- Salt and pepper to enhance natural chicken flavor
Optional Toppings
- Fresh oregano for garnish
- Lemon wedges for brightness
- Grilled vegetables for a side
Instructions
- Prep chicken: Butterfly the chicken halves by removing the backbone and flattening the meat.
- Season: Mix olive oil, garlic, paprika, oregano, salt, and pepper. Rub the mixture over the chicken.
- Grill: Preheat grill to medium-high heat. Cook chicken skin-side down for 5 minutes. Flip and cook another 5 minutes.
- Rest: Let chicken rest for 5 minutes before serving.
Notes
- Chef tip: Butterflying the chicken is essential for even cooking and crispy skin.
- Best substitution: If you don’t have paprika, you can use cumin or chili powder for a bit of heat.
- Make-ahead: Season chicken ahead of time to let the flavors develop better.
- Scaling: Double the recipe for a larger gathering.
- Troubleshooting: If the chicken is dry, add a splash of chicken broth while cooking.
Storage
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months in a sealed bag
- Oven reheat: Reheat in the oven at 350°F for 10–15 minutes
- Microwave reheat: Reheat in the microwave for 2–3 minutes
- Make ahead: Season chicken up to 24 hours in advance for maximum flavor
Nutrition Per Serving
- Calories: 350
- Protein: 40g
- Fat: 15g
- Carbs: 0g
- Fiber: 0g
- Sugar: 0g
- Sodium: 600mg
- Cholesterol: 120mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Butterflied Portuguese Chicken FAQs
Yes, you can season the chicken up to 24 hours in advance. Store it in the fridge until you’re ready to cook.
Overcooking is the most common reason for dry chicken. Check the internal temperature with a thermometer. It should read 165°F. Let the chicken rest for 5 minutes after cooking.
Yes, you can use bone-in chicken thighs or breasts. Adjust the cooking time accordingly.
If you don’t have smoked paprika, you can use sweet paprika or a mix of cumin and chili powder for a bit of heat.
Yes, this grilled chicken is perfect for summer cookouts and backyard gatherings.
A Warm Final Note
I can’t wait for you to try Easy Butterflied Portuguese Chicken and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
