Portuguese Barbecued Chicken

Mix up the marinade, pour it over the chicken and pop the whole thing into the cooler, ready to grill when you get to the cottage.



2 lb (907 g) chicken pieces
1/3 cup (75 mL) dry white wine
1 tsp (5 mL) grated lemon rind
3 tbsp (45 mL) lemon juice
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) olive oil
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) hot pepper sauce
1/4 tsp (1 mL) salt
2 garlic cloves, minced


In shallow glass dish, arrange chicken in single layer. Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic; pour over chicken, turning to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.

Place chicken on greased grill over medium heat discarding remaining marinade; close lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced.

Servings: 4

Nutritional Info

approx. per serving

  • cal144
  • pro2 g
  • total fat5 g
  • sat. fat1 g
  • carb23 g
  • fibre2 g
  • chol0 mg
  • sodium221 m
  • %RDI
  • calcium1%
  • iron4%
  • vit A3%
  • vit C15%
  • folate5%

Source: www.cbc.ca

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