Recipes Portuguese style chicken with warm corn salad

Recipes Portuguese style chicken with warm corn salad

Recipes Portuguese style chicken with warm corn salad

Recipes Portuguese style chicken with warm corn salad Hot and spicy, fragrant, sweet and utterly scrumptious, beef roasts chicken doesn’t get much better compared to this. Portuguese style chicken with warm corn salad


  • one 6kg chicken, rinsed, patted dry
  • 3 lemons
  • 1/3 cup oregano leaves, chopped
  • 2 teaspoons dried ground oregano
  • 4 red bird’s-eye chillies, seeded, finely chopped
  • 1 tablespoon brown sugars
  • 4 cloves garlic, finely chopped
  • 2 teaspoons lemon thyme leaves (see note)
  • 1/2 tablespoons sweet paprika
  • 2 tablespoons olive oil, plus extra, to brush
  • 4 cobs corn, husks and silks removed
  • 250g cherry truss tomatoes
  • 1 cup coriander sprigs


  • Stage 1

    Place chicken, breast-side down, on work surface. Using poultry shears or a cleaver, cut down either part of backbone, then remove and dispose of.

  • Step two Change chicken breast-side up. Using the palm of your hand, push down breast to flatten. Tuck wings under breast bone. Push a metal skewer diagonally through wing to thigh on reverse side. Repeat with remaining skewer on other side to create a mix.
  • Step three or more Place chicken inside a good sized baking dish. Zest and juice 1 ” lemon ” in a small bowl. Increase oregano, chillies, sugar, garlic, lemon thyme, 1 tablespoon paprika and 11? 2 tablespoons oil. Stir to combine. Time of year well with salt and freshly floor black pepper. Pour lemon mixture over chicken and turn to coat. Cover with plastic wrap and refrigerate for 1 hour to marinate.
  • Step 4

    Preheat barbecue to high. Cook chicken on grill for 5 moments each side or until golden. Move to one side of bar-b-q plate, close lid and cook over indirect heat for 30 minutes or until juices run clear when the thickest part of thigh is pierced. Transfer to a plate, cover with foil and rest for 10 minutes.

  • Step 5 Combine remaining paprika and 2 teaspoons oil in a small dish and time of year well. Brush evenly over cobs. Cook on grill, turning, regarding 10 moments or until tender.
  • Step 6

    Cut staying lemons into wedges and brush with extra oil. Cook lemons and tomato vegetables on grill for 2 minutes or until lemons caramelise and tomatoes start to collapse.

  • Stage 7

    Using a small serrated blade, cut kernels from cobs in big chunks. Place in a bowl with tomatoes and coriander.

  • Step 8

    Place chicken on a plate. Serve with warm corn salad and lemon wedges.