This Portuguese-style grilled chicken has been my summer anthem for years. I first fell for this technique the summer I was chasing the perfect backyard roast: a simple whole bird, butter and olive oil, a good hit of smoked paprika and a bright piri-piri note. The result is a chicken that's supremely tender inside, the skin blistered and slightly charred in all the right places, and a sauce that clings to the meat with a glossy, peppery finish. Every time I make it, neighbors wander over and ask for a plate. The aroma of shallots and garlic caramelizing with wine and butter always draws people in. What makes this version special is the balance between gentle, long cooking over indirect heat and an assertive, layered sauce. The sauce takes the lead — shallots browned in olive oil, a punch of store-bought piri-piri for heat, sweet smoked paprika for depth, white wine for acidity, and butter for silkiness. I learned early on that marinating the buttered sauce into the bird overnight transforms texture: the meat becomes almost pull-apart tender while maintaining that bright, slightly smoky flavor. This is the chicken I reach for when I want something that impresses but is totally achievable for a home cook.

Ingredients

• Shallots: Use two small to medium shallots, thinly sliced. Look for firm bulbs with dry skins; they caramelize quickly and add sweet, rounded onion flavor to the sauce.
• Olive oil: A total of 1/2 cup extra-virgin olive oil for browning and body. Choose a fruity, medium-intensity oil for the best balance with the paprika and piri-piri.
• Piri-piri sauce: Two tablespoons of store-bought piri-piri gives a reliable spicy-sour backbone; Nando’s or Tabasco brand piri-piri work well when you need consistent heat.
• Sweet smoked paprika: Two tablespoons add color and a gentle smoky note. Spanish pimentón dulce is ideal if you can find it.
• White wine: 1/2 cup dry white wine (like a Sauvignon Blanc or a dry Vinho Verde). The acidity brightens the sauce; choose something you’d drink.
• Chicken broth: 1/2 cup low-sodium broth; if short on time, use a quality store-bought broth or a homemade concentrate for deeper flavor.
• Butter: 1/2 cup (1 stick) unsalted butter, softened. For lactose-free adaptation, use a lactose-free butter or a high-quality margarine.
• Garlic: Two cloves, chopped; add at the end of sauce cooking to keep the garlic bright without burning.
• Whole chicken: One whole chicken, about 4 lb. Choose a free-range or organic bird for better flavor and a firmer texture.
• Coarse salt: Four teaspoons of coarse salt for seasoning interior and exterior; kosher or sea salt works well.
• Lemon: Half a lemon used as a rub to dissolve salt and add acidity right into the skin and cavity.

Instructions

Prepare the spicy butter sauce: Heat a small saucepan on high and add 1/4 cup of the olive oil. When shimmering, add the thinly sliced shallots and brown them until they are golden at the edges, about 3–4 minutes. Stir in 2 tablespoons piri-piri and 2 tablespoons smoked paprika and cook for 1 minute to bloom the spices. Add the remaining 1/4 cup oil, 1/2 cup dry white wine, 1/2 cup chicken broth and 1/2 cup softened butter. Lower to a simmer and reduce gently for 12–15 minutes until slightly thickened; the sauce should coat the back of a spoon. Add 2 chopped garlic cloves for the final minute, then remove from heat and cool to warm. Spatchcock the bird: Place the chicken breast-side down on a sturdy surface. Using kitchen shears or a sharp chef’s knife, cut along both sides of the backbone and remove it. Press down on the breastbone to flatten the bird. This creates even cooking and shortens roast time. Season and lemon rub: Sprinkle 4 teaspoons of coarse salt evenly inside and out. Use the cut side of 1/2 a lemon to rub the salt into the skin and cavity for about 3 minutes; the acid helps dissolve the salt and begins seasoning the meat at the surface. Rest 5 minutes to let the flavors settle. Marinate overnight: Place the spatchcocked chicken in a large glass dish and coat with 1/4 cup of the spicy sauce, massaging some of it under the skin where possible. Cover tightly with plastic wrap and refrigerate for 12–24 hours. Transfer the remaining sauce to an airtight container and refrigerate for basting. Grill over indirect heat: Preheat one side of the grill to high and oil the grate. Drain excess sauce from the chicken. Place the bird flat, skin-side down, over the unlit side of the grill with the lid closed. Cook for 45 minutes, allowing gentle even heat to cook the interior without burning the skin. Finish and crisp: Flip the chicken and continue cooking about 30 minutes, or until a digital thermometer inserted into the thigh (avoiding bone) reads 180°F (82°C). Transfer the bird briefly to the hot side of the grill to crisp the skin and develop char spots. Meanwhile, warm the reserved sauce over medium-low heat for glazing. Rest and serve: Let the bird rest 8–10 minutes after removing from heat. Cut into pieces and brush generously with the reserved warm sauce. Serve immediately so the skin stays crisp and the meat remains juicy.

Storage Tips

Store leftover pieces in an airtight container in the refrigerator for up to four days. To freeze, portion into meal-sized containers or vacuum bags and freeze for up to three months. Reheat gently in a 300°F oven covered with foil for about 15–20 minutes until warmed through, then finish uncovered for 3–5 minutes to re-crisp the skin. Avoid reheating directly on high heat as the meat can dry out; the slow reheat retains juiciness.

Ingredient Substitutions

If you don’t have piri-piri sauce, substitute 2 tablespoons of a hot sauce mixed with 1 teaspoon smoked paprika and 1 teaspoon lemon juice. For a dairy-free version, swap the butter for 1/2 cup extra olive oil or a plant-based butter. If you prefer less heat, reduce the piri-piri to 1 tablespoon and add 1 tablespoon of honey to balance. Use low-sodium chicken broth if you’re watching salt, and adjust seasoning before grilling.

Serving Suggestions

Serve with classic Portuguese sides like lemony fries, a crisp green salad, or sautéed broccolini. A simple chilled rice salad with parsley, bell pepper and a bright vinaigrette complements the buttery sauce. For wine, pair with a crisp Vinho Verde or an unoaked Chardonnay to balance the richness. Garnish with lemon wedges and extra warm sauce on the side for guests who want more kick.

Cultural Background

This style celebrates Portuguese flame-grilled chicken traditions, heavily influenced by the flavors of the Algarve and the Portuguese colonial spice trade. The use of piri-piri (derived from African bird’s eye chili) mixed with olive oil and lemon is a hallmark of Portuguese barbecue. The butter-enriched sauce in this version reflects a modern, restaurant-style adaptation that adds silk and caramelization without losing the bright, peppery character of classic piri-piri.

Seasonal Adaptations

In summer, pair the bird with grilled corn and a tomato salad; in cooler months, serve with roasted root vegetables and a mustardy pan sauce. Swap in orange juice for white wine in winter for a slightly sweeter glaze, or add chopped fresh herbs like parsley and thyme in spring for a greener flavor lift. For holiday gatherings, roast two birds and rotate them on the grill to feed a crowd.

Meal Prep Tips

Spatchcock and marinate the chicken a day ahead to minimize day-of work. Keep the reserved sauce warm in a small saucepan or slow cooker on low during service for easy basting. Leftovers can be shredded and used in salads, tacos or sandwiches; toss with warmed sauce and crisp the edges in a skillet before serving to refresh texture.

Make this recipe your own: tweak the heat, experiment with smoked paprika levels and choose the wine you enjoy. The method is flexible, forgiving and consistently rewarding—perfect for a memorable weeknight or a show-stopping weekend barbecue. Share the plates, pass the sauce, and enjoy the applause.