Frango no churrasco Portuguese charcoal chicken
A whole spatchcocked chicken marinated in paprika, garlic and lemon, grilled until crisp and smoky.
- Time1 hr plus marinating
- LevelMedium
- Costabout £1.70 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the garlic, paprika, oregano, lemon juice and zest, olive oil, chilli, salt and pepper into a paste.
- 2
Rub the paste all over the chicken, under the skin too, tuck in the bay leaves and leave in the fridge for at least 4 hours or overnight.
- 3
Heat the oven to 200°C (180°C fan). Lay the chicken skin side up on a rack in a roasting tin and roast for 40 minutes.
40 min - 4
Heat the grill or barbecue to hot. Grill the chicken skin side down for 8 to 10 minutes, turning once, until charred in places.
10 min - 5
The juices should run clear and the thickest part of the thigh reach 75 degrees C. Rest for 10 minutes, then carve.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.