Marinated Peri Peri Chicken Thighs and Drumsticks dish is an oven baked version of Portuguese flame-grilled PERi-PERi chicken, yet it still looks like grilled chicken! One of my favorite things to do on the grill is to cook up a rotisserie chicken. In a large pot, toast one cup of rice (Telo uses Anson Mills) on medium heat until fragrant, then add two cups of Rub your chicken down with this delicious Cole & Mason Portuguese spice blend that adds an amazing flavorful kick for one tasty recipe. Place chicken on greased grill over medium heat; skin side down for 10 minutes. You can’t get the Portuguese Festa experience without enjoying some authentic barbecue chicken while you’re there. There is just something about it being slow-roasted rotisserie while constantly turning on a spit. The chickens are deliciously flavored with Portuguese spices and are sold whole for the family to enjoy along with some fresh Portuguese rolls. Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. The chicken is marinated in fresh lemon, garlic, orange juice, paprika and red pepper … Combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. The Best Portuguese Sauce For Chicken Recipes on Yummly | Joe’s Spicy Portuguese Sauce, Portuguese Piri-piri Hot Sauce, Molho Cru – Portuguese Chimichurri Sauce This spicy, tangy, piri piri sauce should be in constant rotation in the condiment shelf of your fridge. 1) Trim the chicken of any excess fat, place in a dish big enough to hold the chicken in but not much bigger (or the marinade won't do its job) set aside.