Homemade Portuguese Chicken

Name: Homemade Portuguese Chicken
Prep time: 15 min
Cook time: 55 min
Total time: 550 min
Ingredients: 0.25 cup lemon juice; 0.25 cup olive oil; 4 cloves garlic, peeled; 1 tablespoon paprika; 1 teaspoon dried oregano; 1 teaspoon sea salt; 1 teaspoon chili powder, or to taste; 1 teaspoon red pepper flakes, or to taste; 1 bay leaf; 0.5 teaspoon ground black pepper; 4 chicken leg quarters; 1 pinch sea salt to taste

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This Portuguese chicken recipe can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. This is an easy recipe to make several servings for a party.

Recipe by Juliette D

Updated on February 7, 2023

close up view of Homemade Portuguese Chicken on a plate

2

Prep Time:

15 mins

Cook Time:

55 mins

Additional Time:

8 hrs

Total Time:

9 hrs 10 mins

Servings:

4

Yield:

4 chicken legs

Jump to Nutrition Facts

Ingredients

¼ cup lemon juice
¼ cup olive oil
4 cloves garlic, peeled
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon chili powder, or to taste
1 teaspoon red pepper flakes, or to taste
1 bay leaf
½ teaspoon ground black pepper
4 chicken leg quarters
1 pinch sea salt to taste

Directions

Combine lemon juice, olive oil, garlic, paprika, oregano, 1 teaspoon sea salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until sauce is very smooth.
Use a knife to score chicken legs a few times and place in a resealable plastic bag (or a large bowl). Pour about 1/3 cup sauce over chicken legs; stir to coat well. Season with additional sea salt. Seal the bag (or cover the bowl) and marinate in the refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
Preheat the oven to 350 degrees F (175 degrees C).
Place marinated chicken in a baking dish; discard any excess marinade. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with reserved sauce. Re-cover with foil and bake for 20 to 25 minutes. Remove foil and continue baking until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

Tips

You can substitute 1 1/2 tablespoons garlic powder for fresh garlic for a thicker consistency, if desired.

Nutrition Facts (per serving)

492	Calories
35g	Fat
5g	Carbs
40g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 492
% Daily Value *
Total Fat 35g	44%
Saturated Fat 8g	38%
Cholesterol 140mg	47%
Sodium 661mg	29%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	5%
Total Sugars 1g
Protein 40g
Vitamin C 10mg	52%
Calcium 38mg	3%
Iron 9mg	51%
Potassium 455mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.