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Butterflied Portuguese Chicken

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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.

Overhead view of Portuguese chicken and chips on a plate.
No need to buy your Portuguese chicken and fries from the local takeaway any more. This easy homemade version tastes way better and it’s so much more satisfying to make it yourself!

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!

Freshly baked Portuguese chicken just out of the oven.
Not only is this chicken delicious the first time around, it freezes beautifully. Shred or chop into portions and freeze in containers or bags with a little of the marinade or pan juices to keep it moist.

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 (2½–3¼ lb). Adjust the cooking time to 35–45 minutes depending on the size, and cook until the juices run clear.

Side view of Portuguese chicken served with crispy oven-baked chips
Wait till you taste these chips (fries)! They’re oven-baked, and a light dusting of flour and a dip in hot oil make for incredible crispiness.

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
  • 250 ml (1 cup) 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!

Marinated Portuguese chicken in a dish
Marinate the chicken the day before, then store in the fridge until ready to cook. Giving it 24 hours will really make the flavours sing.

What can I serve with Butterflied Portuguese Chicken?

Here are a few easy sides that pair beautifully:

Prepared marinade in a bowl ready to use
The marinade is incredibly delicious, but it’s just made with a handful of simple pantry staples.
Ingredients laid out for Portuguese chicken recipe.
You will be surprised by how these simple ingredients come together to create so much flavour! Making your own homemade marinade is a gamechanger! No half-used, store-bought marinade jars with mystery ingredients in the fridge, just fresh, unbelievable and real flavour.

Watch how to make Butterflied Portuguese Chicken

If you enjoyed Butterflied Portuguese Chicken, I think you’ll love:

Chicken Shawarma with Garlic Yoghurt Sauce Recipe
Portuguese Chicken Burger Recipe
Oven-baked Peri Peri Chicken Recipe
Peri Peri Style Chicken Burgers Recipe
Southern “Fried” Baked Chicken Strips Recipe

Overhead view of Portuguese chicken and chips on a plate.

Butterflied Portuguese Chicken

Author: Nicole
5 from 13 votes
“This was absolutely delicious! I prepped it the evening before and it made for such an easy dinner.”
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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.
Prep 10 minutes
Cook 55 minutes
Total 1 hour 5 minutes
Servings: 4

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 fresh lemon juice
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 whole chicken, butterflied (see note 1)
TO SERVE
  • Crispy Oven Fries
  • Good-quality store-bought toum (see above for the recipe)
  • Lemon wedges

Instructions

  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). 
  • Mix the marinade ingredients – 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. 
  • Marinate the chicken – 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 60 ml (¼ cup) of water to the base of the tray before roasting to keep things juicy.
  • Roast the chicken – 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 – Rest the chicken for 10 minutes before cutting into quarters. 
  • Serve – Serve the chicken with fries and a dollop of toum with some lemon on the side for squeezing. 

Nutrition information

Nutrition Facts
Butterflied Portuguese Chicken
Amount per Serving
Calories
564
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
22
g
Cholesterol
 
143
mg
48
%
Sodium
 
1317
mg
57
%
Potassium
 
464
mg
13
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
36
g
72
%
Vitamin A
 
1462
IU
29
%
Vitamin C
 
8
mg
10
%
Calcium
 
63
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – You can use a 1.2–1.8 kg (2½–4 lb) chicken. 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 grilled sandwich in a sandwich press = total comfort.

Equipment

Tried this recipe?

Let us know how it was!
Course chicken, Fakeaway
Cuisine Portuguese-inspired

  1. 5 stars
    This is the best chicken I have ever had! I will forever make it this way .
    It’s flavourful, juicy and just delicious. My entire family loved it which is a big win!!

    • I’m so thrilled to hear this, Hayley! What lovely feedback! 🥰 Thanks also for the rating. 🧡 Nic x

  2. 5 stars
    It’s become a family favourite – made at least 5 times now and perfect every single time. Incredibly tasty!

    • Wow, Elle, that’s fantastic to hear! 🙌🏻 Nic x

  3. 5 stars
    Delicious, have been doing 2 butterflied chickens at a time, weekly, for the past 2 months, never gets old, I get 2 dinners and a couple of lunches from it, always yummy chicken in the fridge,happy days.

    • Thanks for this wonderful feedback, Brett! I’m so happy you’re loving the recipe! 🙌🏻 Thanks also for the rating. 🧡 Nic x

  4. Any suggestions for doing this in the airfryer? My oven broke and I’m a newbie to airfryer cooking…! Is it as simple as converting the time and temperature via one of those online conversion calculators?

    • Hi Kim! I actually haven’t tried this one in the air fryer. 😊 The method would be a little bit different, and it really depends on the size and shape of your air fryer – it can be tricky to fit a whole butterflied chicken in there comfortably. If I was to try it, I’d either cut the chicken into pieces so it cooks more evenly, or if it fits, cook it whole at around 180°C (350°F), turning halfway through, until it’s cooked through and nicely caramelised (timing will vary depending on your air fryer). I do have an air fryer chicken recipe coming soon as well, which might be a great one for you to try! Stay tuned! 🧡 Nic x

  5. I made this with chicken thigh fillets and cooked in a fry pan, was so so delicious, with a big salad. Thank you so much

    • So great to hear, Jill! Glad it was a hit. ❤️ Nic x

  6. 5 stars
    Unreal dish!!! Thank you so much for this delicious recipe. My husband and two little kids demolished this! I used marylands and it was perfect just adjusted the cooking time. Will absolutely be making this recipe again.

    • Hi Laura, so happy you all loved this! 🙌🏻 Great news that it worked well with marylands. Thanks for the rating too. ❤️ Nic x

  7. Hi Nicole,
    Absolutely love all of your recipes!!
    I just wanted to clarify, when you add the 1/4 cup of water to the bottom of the roasting pan, do you place the chicken straight on top, or on a roasting rack that elevates the chicken above the water? Just worried the water will hinder the chicken from getting crispy enough? Thanks so much!!

    • Hi Karsha, no need to elevate the chicken. The water just adds to the juciness of the chicken and ensures you get extra gorgeous pan juices. ❤️ Nic x

  8. 5 stars
    We make this often, but with chicken thighs for homemade “Nandos” do delicious and definitely a family favourite!

    • Hi Kate, isn’t it great to discover a “fakeaway” you can make at home that’s more wholesome and more delicious! I’m all about fakeaways! 🙌🏻 Thanks for the rating. Nic x

  9. This was so delicious, I don’t think I will go back to making just plain old roast chicken! I had some time so marinated the chicken for a few hours and it turned out super moist and juicy and love that it doesn’t take too long to cook. We had it with mash and steamed veggies. Thank you again, Nic!

    • Hi Kat, so happy you enjoyed this. I know what you mean! It’s incredible how a few small things = such tender, flavourful chicken! Mash and steamed veg are the perfect options! Nic x

  10. 5 stars
    I marinated two butterflied chickens for 4 hours. We could not believe how soft and juicy the chicken was. Such a delicious and easy meal. And leftovers the next day (cut up chicken with a salad) was also just as good!

    • Hi Maria, yep, the result is incredible isn’t it! Really happy you loved it … the leftovers with salad sounds wonderful. Thanks for the rating, Nic x

  11. 5 stars
    This was absolutely delicious! I prepped it the evening before and it made for such an easy dinner. Thank you for the delicious recipe!

    • My absolute pleasure, Libby! I’m thrilled it was a hit for you and really impressed you did some get-ahead prep. Thanks so much for the rating too. Nic x

  12. 5 stars
    Made this for dinner and the family loved it. First time my chicken has not turned out dry either. Plus, I’ve never butterflied a chicken before. Thanks for making this look so easy!

    • So happy you enjoyed this, Louise, and that you butterflied the chicken with ease! Thanks for the rating! Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.