Portugese chicken is an incredible starter. I have tried many different types of grilled chicken and this is my latest discovery. I wanted to explore new flavours and that is how I developed this recipe. The chilli sauce is the hero of this dish and an absolute crowd favourite. It can be stored for days in the refrigerator and is a very easy, no-fuss dish. It can also be made in an air-fryer and served warm.
You can also increase the spices and customize the spiciness of the dish.
How to prepare Portugese chicken in 3 steps?
- Prepare the marinade by grinding all the ingredients.
- Marinate chicken and grill.
- Prepare sauce and serve grilled chicken with sauce.
What to serve with Portugese chicken?
Serve with potato wedges and flat bread for a complete meal. If not, it works great as a starter, served with the chilli sauce.
Check out other grilled chicken recipes like Jujeh kababs and Tandoori chicken tikka!
Portugese chicken with chilli sauce
Ingredients
Chilli sauce
Instructions
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Wash and pat dry boneless chicken cubes.
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Measure rest of the ingredients into the jar of the grinder. Grind to a smooth paste, scraping the sides of the jar several times.
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Rub the marinade on the chicken and let it sit for a minimum of 1 hour.
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Immerse wooden skewers in water for 30 minutes.
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Thread chicken onto skewers.
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Heat a grill pan on medium to high flame. Add 2 to 3 tbsp of olive oil. Place chicken skewers on the pan. Cook for 5 mins and turn over and cook again for 5 mins. Brush with oil, ghee or butter in between. Turn and cook until chicken is charred lightly.
Alternatively, after cooking for 5 minutes on each side, transfer to air fryer. Cook on air fryer at 160 degrees for 8 minutes. Brush ghee and cook at 180 degrees for 3 to 4 minutes until it is charred lightly.
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To prepare chilli sauce, place all the ingredients in the jar of the mixer. Grind everything until it is smooth paste.
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Heat a skillet, add a tbsp of butter, add the ground paste and cook for few min until oil starts leaving the sides. Add 1/4 cup of water and cook for few minutes. Cool lightly.
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Serve chicken with chilli sauce.
Note
Boneless chicken - Chicken thighs is preferred for this preparation.
