Tagged: barbeque

chicken

PORTUGUESE CHICKEN – FRANGO ASSADO

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Taste Portugal Seasoning
FRANGO CHURRASCO A MODA DA FESTA


ORDER THIS CUSTOM MASTER CHEF/CHURRASQUEIRO APRON HERE
ORDER TASTE PORTUGAL SEASONING HERE
ORDER TASTE PORTUGAL SEASONING HERE

You can’t get the Portuguese Festa experience without enjoying some authentic barbecue chicken while you’re there. The chickens are deliciously flavored with Portuguese spices and are sold whole for the family to enjoy along with some fresh Portuguese rolls. No utensils required because you eat with your hands of course.

Ingredients:

2 whole fryer chickens (butterflied, washed and pat dry)

4 tablespoons my spice mix (REGULAR OR SPICY FOR PIRI PIRI CHICKEN)

2 tablespoons olive oil

1/4 cup white wine


Preparation:

Mix spices with oil and wine to make a “wet rub”. Marinate chickens with wet spice rub one day before or for at least 2 hours before cooking. Store overnight in refrigerator, or let sit at room temperature the same day.

Remove from refrigerator and let come to room temperature before cooking.Set grill to high heat. Place chickens skin side up on grill and cook for about 15 minutes. Turn skin side down and let cook another 10-15 minutes. Move chicken away from flames as it cooks. Lower heat if needed and keep cooking turning on each side as needed. Cook until well done for a charred skin.

Serve chicken cut up with crusty bread, or with any side dish you prefer.


chicken / Main Dish

TIA MARIA’S BEER CAN CHICKEN

Let’s make BEER CAN CHICKEN

INGREDIENTS:

1 whole chicken

1 can beer (opened)

2 to 3 tbsp TASTE PORTUGAL SEASONING

2 tbsp olive oil

2 tbsp white wine

PREPARATION:

Make a wet rub with seasoning and oil and Marinate over night. Preheat grill to 400 F. Place chicken cavity upright over an open can of beer. Place on a tray and cook at 375 to 400 f. for at least 1.5 hours or cooked until 165. F.
Cook longer to obtain a crispy chicken

chicken / Main Dish / Recipes

Portuguese Frango da Festa – Barbeque Chicken

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Cooking Portuguese is easy! Watch my videos for Piri Piri Frango Churrasco and Baked Piri Piri Chicken!

ORDER SET OF SPICES 1 REGULAR AND 1 SPICY ON PAYPAL OR SCAN QR CODE

FREE SHIPPING IN USA!

Taste Portugal Seasoning


FRANGO CHURRASCO A MODA DA FESTA


ORDER THIS CUSTOM MASTER CHEF/CHURRASQUEIRO APRON HERE
ORDER TASTE PORTUGAL SEASONING HERE
ORDER TASTE PORTUGAL SEASONING HERE

You can’t get the Portuguese Festa experience without enjoying some authentic barbecue chicken while you’re there. The chickens are deliciously flavored with Portuguese spices and are sold whole for the family to enjoy along with some fresh Portuguese rolls. No utensils required because you eat with your hands of course.

Ingredients:

2 whole fryer chickens (butterflied, washed and pat dry)

4 tablespoons my spice mix (REGULAR OR SPICY FOR PIRI PIRI CHICKEN)

2 tablespoons olive oil

1/4 cup white wine


Preparation:

Mix spices with oil and wine to make a “wet rub”. Marinate chickens with wet spice rub one day before or for at least 2 hours before cooking. Store overnight in refrigerator, or let sit at room temperature the same day.

Remove from refrigerator and let come to room temperature before cooking.Set grill to high heat. Place chickens skin side up on grill and cook for about 15 minutes. Turn skin side down and let cook another 10-15 minutes. Move chicken away from flames as it cooks. Lower heat if needed and keep cooking turning on each side as needed. Cook until well done for a charred skin.

Serve chicken cut up with crusty bread, or with any side dish you prefer.


Main Dish / Photo Gallery / Recipes

Spicy Sweet Piri – Piri Chicken Barbeque Sauce

While I was growing up, my mother cooked chicken for our family so many times, that my father would often say;

“We eat so much chicken, that soon we’re going to grow wings and start flying around.”

Today, I find myself cooking chicken most of the time just like my mother, so I repeat my father’s quote to my family. They laugh, but they don’t mind that we eat chicken so often, especially when I make this recipe!

This recipe will cure your craving for that outdoor barbeque flavor all year long especially in the winter! Serve this chicken with Portuguese Chick Pea Rice or Portuguese Style Potato Salad for a real barbeque feel!

*Note: If you live in a warm climate where you can cook outdoors all year long. Cook the chicken completely on the grill using this method for Frango Churrasco- Chicken on a brick, but use the basic seasonings in this barbeque recipe. Once the chicken is cooked, brush on the sauce and cook for about 5-10 minutes.

You may choose to add more spices or ingredients to the sauce, but I say to use the KISS method. Keep It Simple….. Don’t spoil a good thing!

By the way this sauce is amazing on barbeque ribs too!

Enjoy!

Ingredients:

2 Chickens (small fryers)

1 tbsp Olive oil

1 tbsp Salt

1 tbsp Paprika

1 tsp Black Pepper

1 tbsp Garlic Powder

Sauce:

1 cup Ketchup

3 tbsp Brown sugar

1 tsp Granulated sugar

1 tbsp Soy sauce or Worcestershire sauce

1 tbsp Piri Piri or Tabasco sauce

1 tbsp White Vinegar

Instructions:

Heat oven to 400 F. Wash and dry the chickens with a paper towel. Place them skin side up in a large try that has been greased with cooking spray.

In a small bowl mix the seasoning; salt, pepper, garlic powder. Rub the chicken with the olive oil and then the spice mix.

Cook the chicken skin side up, for about 1 hour or until they get golden brown. *(Check after 45 minutes since ovens may vary)

Meanwhile, put all the sauce ingredients in a small pan, stir and cook on low heat for about 5 minutes.

At this point, you can add more piri piri if you like the sauce spicy or add more sugar for a sweeter sauce. Stir and cook longer to blend in added ingredients.

Remove the chickens from the oven. Brush the sauce over the chickens and coat them evenly.

Place the chicken back in the oven and cook for about 15 minutes for the sauce to absorb into the chicken. The longer it cooks the thicker and sweeter the sauce will become.

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Frango Churrasco – Portuguese Chicken on a Brick

Portuguese “Frango Churrasco” – Barbequed Chicken, is one of the most popular dishes for summer cookouts.

There are many different recipes for this dish from using basic salt and pepper to adding oregano and rosemary.

My recipe, combines the classic Portuguese style spices, with an American twist of using a “Brick” to cook the chicken.

The chicken will cook quicker because it literally cooks on both sides with the heat from the hot brick cooking the top of the chicken and the hot grill cooks it on the bottom. You’ll notice you’ll get a great golden sear on the skin from the pressure of the brick as the chicken cooks slowly.

Ingredients:

2 small fryer chickens (3 to 4 lbs each)

4 cloves garlic crushed

2 tbsp salt

1 tbsp paprika

1/2 cup white wine

Juice of 1/2 lemon

2 tbsp Piri Piri or Tabasco sauce (Add more to taste)

2 tbsp olive oil

Cooking Marinade to brush on chicken:

2 tbsp butter or margarine

1/2 cup white wine

Leftover marinade

You will also need:

2 bricks wrapped in foil or a large heavy cast iron skillet

Preparation:

Butterfly the chicken by cutting down the back bone. Mix all the ingredients to form a marinate in a small bowl and reserve 2 tablespoons.

Coat the chicken with the marinate. Place in a shallow pan or plastic bag and store in the refrigerator.

Let it marinate for at least 2 hours or best, if left overnight.

Wrap 2 bricks with foil and place on the hot grill to heat up.

Grill should be hot then lowered to medium.

* Bricks will be hot – Use oven proof gloves.

When ready to cook, remove chickens from pan or the plastic bag.

Place the chickens skin side up on the grill and place one brick on top of each one. If you don’t have a brick use a heavy iron skillet. Close the grill and let chicken cook for 10 minutes.

In a small saucepan, mix reserved marinade with the butter and 1/2 cup of wine. Place saucepan on top of the grill and cook to evaporate the wine or heat up for a few minutes on your stove top until boiling point.

After 10 minutes check the chicken and turn over, skin side down.

Place the brick back on top of the chicken, close the grill and let cook for 5 minutes.

Begin Coating the chicken with the leftover marinade to moisten the chicken as it cooks if needed.

Check the chicken every 5 – 8 minutes to be sure it’s not burning. If you see flames, developing simply move the chicken off the flame to a different location on the grill.

After 1/2 hour, the chicken should have a good sear and charred color on it.

Lower the heat if you notice flames burning the chicken. Continue cooking for another 30 – 45 minutes,  or until the legs are fully cooked turning every 10 minutes.

*Note: All grills are different so you may find that you need to cook your chicken for a longer time.

*Cut through the legs and thighs for faster grilling.

You may also finish cooking the chicken in the oven for 10 minutes at 350.

Serve with my Potato Salad or Rice recipe.

Enjoy!