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Crispy Portuguese Chicken with Grilled Potato Salad
Whether you choose to fire up your grill, your oven or stovetop skillet, this crispy Portuguese chicken recipe will add the perfect mix of spice, sweetness and herbs to your Sunday supper. Add the creamy tang of grilled potato salad with bacon (everything is better with bacon), and it’s a feast for all the senses.
- 6 bone-in skin-on chicken thighs, trimmed
- 5 tablespoons freshly squeezed lemon juice
- 1 cup Extra-Virgin Olive Oil
- 1 tablespoon plus 1 teaspoon smoked paprika
- 2 tablespoons dried oregano
- 3 tablespoons brown sugar
- 2 garlic cloves, finely minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 lemons, cut into wedges for serving
Grilled Potato Salad
- 1 1/2 pounds baby red potatoes, cut in half
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 cup mayonnaise
- 2 tablespoons basil, chopped
- 2 teaspoons Champagne vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 cup red onion, finely diced
- 2 ounces Parmesan cheese, finely grated
- 3 slices bacon, cooked & crumbled
In a large mixing bowl combine all the marinade ingredients. Remove 1/4 cup marinade, plastic wrap and place in fridge. Submerge 1 piece of chicken in bowl at a time and gently smear the marinade into both the skin and the flesh. Plastic wrap bowl and let marinade set for at least 1 hour (or overnight).
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Adjust primary burner (or, if using 3-burner grill, primary burner and second burner) as needed to maintain grill temperature around 350 degrees. This is called indirect cooking.
Clean and oil cooking grate with swath of paper towel dipped in oil. Place chicken, skin side down, on cooler side of grill (not over flame). Place grill lid down and cook for 20 minutes. Alternate chicken pieces keeping skin side down, so that pieces that are closest to edge are now closer to heat source and vice versa. Cover and continue to cook until chicken registers 185 degrees F to 190 degrees F (85 degrees c), approximately 15 to 20 minutes.
Move all chicken, skin side down, to hotter side of grill and cook until skin is nicely charred (about 5 minutes). Flip chicken and cook until flesh side is lightly browned (1 to 2 minutes). Transfer to a clean platter, tent with aluminum foil, and let the chicken rest for 10 minutes.
For Grill Pan:
Heat a heavy-duty grill pan to high heat for about 2-3 minutes on top of stove. Lower the heat to medium-high and add the oil to the pan and make sure the entire pan is coated with oil. Add chicken and brown both sides. Transfer to a clean platter, tent with aluminum foil, and let the chicken rest for 10 minutes.
Grilled Potato Salad
Preheat grill to 350 degrees F (175 degrees C). Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; season with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Let sit for 5 minutes. Carefully open packet, using tongs, and let potatoes cool 5 minutes.
While potatoes are cooling, whisk together mayonnaise and next 4 ingredients in a large bowl. Add potatoes, tossing gently to coat. Stir in onion, parmesan cheese and bacon.