This Portuguese style grilled chicken has been a backyard staple ever since I recreated a restaurant favorite many summers ago. I first discovered this approach while flipping through a magazine on a rainy afternoon and decided to test a combination of piri piri heat, smoky paprika, and a rich butter and wine braise. The result surprised me: a bird that stayed unbelievably juicy inside with a crisp, slightly charred skin and a sauce that clung to every bite. It quickly became the dish I bring to cookouts when I want to impress without fuss.

What makes this preparation special is the two-part technique. First the shallot and spice base is simmered in oil, wine, and broth then finished with butter and garlic to produce a glossy, aromatic sauce. The chicken is butterflied for even cooking, rubbed with coarse salt and lemon to tenderize and flavor, and given a long, patient soak in the spicy sauce. Grilling low and slow then finishing over direct heat creates a perfect contrast between tender meat and crisped skin. Every family member who tried it asked for seconds and for the recipe to be written down.

Ingredients

• Shallots: Two medium shallots thinly sliced; pick firm, dry shallots. Browning them builds the caramelized base that deepens the sauce flavor.
• Olive oil: 1 cup total, divided; use a good extra virgin for flavor. I prefer California or Portuguese olive oil for a bright, fruity note.
• Piri piri sauce: 2 tablespoons store-bought; this supplies the characteristic Portuguese heat. Substitutes and adjustments listed below.
• Sweet paprika: 2 tablespoons; choose smoked paprika for a smokier profile, though the sweet variety keeps the sauce balanced.
• White wine: 1/2 cup; a dry white such as Sauvignon Blanc adds acidity. Avoid rich dessert wines.
• Chicken broth: 1/2 cup; low-sodium broth keeps salt control predictable. Use a store brand or homemade if available.
• Unsalted butter: 1/2 cup softened; this enriches and slightly glossy-thickens the sauce. Use butter at room temperature for better incorporation.
• Garlic: Two cloves chopped; fresh garlic added at the end preserves bright aromatics and prevents bitterness.
• Whole chicken: One bird about 4 pounds; choose free-range or quality supermarket chicken for better texture and flavor.
• Coarse salt: 4 teaspoons; coarse salt helps draw moisture and seasons deeply. Finish with a squeeze of lemon for brightness.
• Lemon: Half a lemon for rubbing and finishing; citrus helps tenderize and balance the richness of the sauce.

Instructions

Prepare the spicy sauce: In a small saucepan over high heat, warm 1/4 cup of the oil and brown the sliced shallots until they are soft and just starting to caramelize, about 3 to 4 minutes. Add the piri piri and paprika and cook for 1 minute to bloom the spices. Pour in the remaining 1/4 cup oil, the white wine, chicken broth, and softened butter. Reduce heat to a simmer and let it cook gently for about 15 minutes until the mixture reduces and thickens slightly. Stir in the chopped garlic, cook 1 minute more, then remove from heat and let cool to room temperature before using. Butterfly the bird and season: Place the chicken breast side down on a work surface. Using kitchen shears or a sharp chef's knife, remove the backbone and press down to flatten the chicken. Pat dry and season inside and out with the coarse salt. Rub the cut side with the lemon for three minutes until the salt begins to dissolve and the flesh is slightly perfumed. Let rest 5 minutes. Marinate: Place the flattened chicken in a large glass or nonreactive dish. Coat thoroughly with 1/4 cup of the prepared spicy sauce, making sure to get some beneath the skin where possible. Cover tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours for ultra-tender results. Transfer the remaining sauce to an airtight container and chill to use for basting and serving. Preheat the grill and cook indirect: Preheat your grill with one zone set to high and another unlit to create indirect heat. Oil the grate to prevent sticking. Drain excess marinade from the chicken and place it flat on the unheated side of the grill, skin side down. Close the lid and cook over indirect heat for about 45 minutes to begin even cooking without burning the skin. Finish over direct heat and rest: Flip the bird and continue cooking for about 30 minutes, checking with a meat thermometer. The thigh is done when it reaches 180 degrees Fahrenheit inserted without touching bone. Move the chicken briefly to the hot section to crisp and char the skin, watching carefully for flare-ups. Transfer to a cutting board, rest 10 minutes, then carve. Warm reserved sauce and serve: While the chicken rests, gently warm the reserved spicy sauce over medium-low heat in a small saucepan. Brush the carved pieces generously with the sauce and serve immediately with lemon wedges.

Storage Tips

Cool leftovers to room temperature for no more than two hours. Pack into airtight containers and refrigerate for up to four days or freeze for up to three months. For freezing, slice into serving pieces, wrap in plastic, then place in a freezer bag with as much air removed as possible. To reheat thawed pieces, warm in a 325 degrees Fahrenheit oven covered for 15 to 20 minutes until heated through, then uncover and broil briefly to refresh the skin. Avoid microwaving, which softens crisp skin.

Ingredient Substitutions

If you cannot find piri piri sauce, use 1 tablespoon of hot sauce plus 1 tablespoon of finely chopped fresh chili or roasted red pepper paste. Replace butter with an equal amount of olive oil for a dairy-free option, noting the sauce will be less glossy but still flavorful. Swap white wine for an equal volume of additional chicken broth plus 1 teaspoon white wine vinegar to maintain acidity. Smoked paprika can replace sweet paprika for a deeper smoky note but start with a smaller amount to avoid overpowering the dish.

Serving Suggestions

Serve with simple sides that complement the smoky spice. I like grilled corn dressed with butter and parsley, a bright tomato and cucumber salad, or roasted baby potatoes tossed in olive oil and rosemary. Offer extra wedges of lemon and a small bowl of the warmed reserved sauce for dipping. For a fuller menu, pair with a light Portuguese white wine such as Vinho Verde or a chilled rosé to balance the heat and richness.

Cultural Background

This style draws on Portuguese barbecue traditions where piri piri, a small African bird pepper introduced through Portugal's colonial routes, became a staple. Restaurants known for this flavor profile balance tangy, spicy, and buttery elements to elevate simple grilled poultry. Regional variations include different chiles, the addition of bay leaves or fresh herbs, and the use of vinegar instead of wine for sharp brightness. The technique of butterflying the bird ensures even cooking and is a hallmark of many Portuguese home preparations.

Seasonal Adaptations

Adapt this throughout the year by swapping sides and minor ingredients. In spring, serve with asparagus and new potatoes. In winter, pair with braised greens and roasted root vegetables. For holiday gatherings, increase the paprika and add a touch of smoked sea salt to emphasize festive smokiness. You can also grill in cooler months if you have a covered grill or use a high-temperature oven to approximate charred skin.

Meal Prep Tips

Prepare the spicy sauce up to three days ahead and refrigerate in an airtight jar. Butterfly and salt-rub the bird the day before service and apply the sauce 12 to 24 hours before grilling to save time on the day of cooking. Portion into individual meal prep containers with a side of roasted potatoes and green beans and reheat gently for a convenient week of dinners. Label and date frozen portions for best quality management.

Give this bird a try the next time you want a showstopping yet easy main. The layered flavors and contrast of textures make it a dependable favorite that invites sharing and second helpings. Make it yours by adjusting the heat and pairing it with seasonal sides you love.