Spicy, crispy, saucy and completely satisfying – your new fakeaway favourite is here!
Let me tell you, this meal feels like a Saturday night, but is low-effort enough for a Monday. Portuguese chicken has that perfect balance of citrusy, sweet, garlicky goodness that makes it a total crowd-pleaser. I butterfly a whole chicken to make it cook faster and more evenly, with gorgeous crispy bits – plus it looks super impressive when it hits the table. I used to think butterflying a chicken was too hard (read: “too much effort and I’m a bit lazy”), but it’s actually not scary at all. You can do it with kitchen scissors in about a minute (watch the video to see how it’s done) – or just get your butcher to do it, then take full credit.
The ideal accompaniment to the chicken is my Crispy Oven Fries. If you want to cook them at the same time, the chicken goes on one tray, the fries on another – both in the oven at the same time – then dinner basically makes itself. The final touch is the toum, which is the most deliciously moreish Lebanese garlic sauce. See below for a quick recipe. But you can serve the chicken with whatever you prefer.
Butterflied Portuguese Chicken is my kind of fakeaway – homemade food that feels indulgent but is made with pantry staples and no deep-frying! Perfect for those nights when you want big flavour with minimal effort – and there’s hardly any washing up!
Can I use chicken pieces instead of a whole butterflied chicken?
Yes, bone-in thigh cutlets or drumsticks work beautifully. Use 1.2–1.5 kg (2 lb 10 oz–3 lb 5 oz). Adjust the cooking time to 35–45 minutes depending on the size, and cook until the juices run clear.
What’s toum and where do I find it?
Toum is a Lebanese garlic sauce – creamy, punchy and incredibly moreish. You’ll find it near the dips or Middle Eastern ingredients at major supermarkets. If you’re feeling brave, you can make your own too – but I warn you, once you do, there is no going back.
Here’s a quick version:
1 garlic bulb (cloves separated and peeled)
½ tsp sea salt flakes
1 cup (250 ml) neutral oil, such as vegetable oil, canola (rapeseed) or sunflower
1 tbsp freshly squeezed lemon juice
1 tbsp cold water
Blitz the garlic and salt in a small food processor until finely minced. With the motor running, slowly drizzle in the oil (like you would with mayo), alternating with lemon juice and water. It’ll emulsify into a thick, fluffy sauce. Store in the fridge for up to a week.
Toum cuts through the richness of the chicken and adds a garlicky zing that lifts everything on the plate. It’s creamy like mayo but sharper, fresher and has a delicious bite – a total flavour bomb alongside the roast chicken. You’ll want to dip everything in it. And I mean everything!
What can I serve with Butterflied Portuguese Chicken?
Here are a few easy sides that pair beautifully:
Fries – Try my Crispy Oven Fries, Crispy Sweet Potato Fries or Air Fryer Chips.
A simple salad – Cos (romaine) lettuce, cucumber, tomatoes, red onion and a lemony vinaigrette work perfectly to balance the richness. Or try my Green Leafy Salad with Balsamic Dressing.
Corn on the cob – Charred and brushed with butter (or a little toum if you’re feeling bold).
Grilled veggies – Zucchini (courgette), capsicum (bell pepper) or eggplant (aubergine) tossed in olive oil and cooked alongside the chicken.
Flatbread or pita – For scooping up all the juices and extra sauce.
Pickled red onions or a quick Homemade Coleslaw – Adds a fresh crunch and a little tang.
Watch how to make Butterflied Portuguese Chicken
If you enjoyed Portuguese Chicken and Chips, I think you’ll love:
Chicken Shawarma with Garlic Yoghurt Sauce
Portuguese Chicken Burger
Oven-baked Peri Peri Chicken
Peri Peri Style Chicken Burgers
Southern “Fried” Baked Chicken Strips
Portuguese Chicken and Chips
Butterflied Portuguese Chicken is a no-fuss family dinner that delivers big flavours and serious crunch. Serve with crispy oven fries for the full fakeaway experience.
- Total Time: 55 minutes (plus marinating time)
- Yield: Serves 4–6 1x
Ingredients
CHICKEN
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 tbsp brown sugar (can be substituted with honey)
- 1 tbsp freshly minced garlic
- 1 tbsp red wine vinegar
- 2 tsp sea salt flakes
- 2 tbsp lemon juice
- ¼ cup (60 ml) extra-virgin olive oil
- 1.2–1.8 kg (2 lb 10 oz–4 lb) whole chicken, butterflied (see note 1)
TO SERVE
- Crispy Oven Fries
- 1 cup (250 g) good-quality store-bought toum (Lebanese garlic sauce) (see the FAQs above for the recipe)
- Lemon wedges
Instructions
Chicken
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- In a small bowl, mix together the oregano, sweet paprika, brown sugar, garlic, red wine vinegar, salt, lemon juice and extra-virgin olive oil.
- Place the chicken on a large baking tray, skin-side up.
- Rub the marinade all over the chicken, then leave it to marinate for 30 minutes (or up to 24 hours for a deeper flavour) – or cook it immediately if you don’t have time. Add 1/4 cup of water to the base of the tray before roasting to keep things juicy.
- Roast for 55–65 minutes or until the juices run clear. Baste the chicken with the pan juices halfway through to boost colour and flavour (see note 2 if you are cooking this recipe simultaneously with my Crispy Oven Fries recipe).
- Rest the chicken for 10 minutes before cutting into quarters and serving.
Serve
- Serve the chicken with fries and a dollop of toum with some lemon on the side for squeezing.
Notes
Note 1 – To butterfly a whole chicken, use kitchen scissors to cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten (watch the video to see how it’s done) – OR ask your butcher and skip the scissors!
Note 2 – To cook the chicken simultaneously with my Crispy Oven Fries recipe, place the chicken in the middle rack of the oven and the fries on the top rack.
Make ahead
Marinate the chicken up to 24 hours in advance. Keep it covered in the fridge until ready to cook.
Leftovers
Storage – Store the leftover chicken in an airtight container in the fridge for up to 3 days.
Freezing – The chicken freezes beautifully. Simply shred or chop it into portions, allow it to cool completely, then store in airtight containers or freezer bags for up to 2 months. I like to freeze it with a little leftover marinade or pan juices (if you have any) to keep it juicy.
Thawing – Thaw the chicken overnight in the fridge, or use the defrost setting on your microwave if you’re in a rush (we’ve all been there). Once thawed, reheat until piping hot throughout – either in the oven at 200°C (400°F) (180°C/350°F fan-forced) or in the microwave in short bursts.
Reheating – Cover with foil and reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven for 15–20 minutes, or microwave in 30-second bursts until hot.
Leftover makeover ideas:
Wrap it – Shred the chicken, stuff it into wraps or pita bread with salad and toum.
Toss it – Add it to a salad with crunchy veggies, feta and a drizzle of lemon juice.
Toastie time – Chicken, cheese and avocado in a sandwich press = total comfort.
- Prep Time: 10 minutes (plus optional 30 minutes–24 hours marinating time)
- Cook Time: 55–65 minutes
- Category: Chicken, Fakeaway
- Method: Oven-roasted
- Cuisine: Portuguese-inspired
