Spicy Portuguese-style barbecued chicken with lemon potatoes

Succulent and juicy with a kick of spice, Nici Wickes' grilled-to-perfection chicken recipe is sublime. Serve with crispy barbecued potatoes and charred, juicy lemons for the ultimate summer meal

By Nici Wickes
  • 45 mins cooking
  • 30 mins marinating
  • Serves 2
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  • 1 free-range chicken, butterflied (see recipe tip)
  • 1 kilogram par-boiled small potatoes, thickly sliced
  • 3 small lemons, halved
  • 3 tablespoon olive oil
  • sea salt, to serve
  • 3 garlic cloves, peeled
  • 1 small shallot, roughly chopped
  • 1/2 red capsicum, de-seeded, roughly chopped
  • 1 bird’s eye or other small hot red chilli pepper, deseeded and chopped
  • small handful fresh parsley or coriander
  • 1 teaspoon paprika, smoked or regular
  • 1 teaspoon dried oregano
  • zest and juice of 1 lemon
  • 2 tablespoon red wine vinegar
  • 3 tablespoon olive oil
  • 1 teaspoon sea salt


  • 1
    Blitz all of the marinade ingredients in a food processor until smooth-ish.
  • 2
    Make some deep slashes in the meaty parts of the chicken – the drums, thighs and breast – as this assists with flavour penetration and cooking. Pour half the marinade over the chicken and massage it into the cuts. Leave to marinate for at least 30 minutes.
  • 3
    Oil a BBQ and heat to medium-hot. Place the chicken skin-side down and cook until the skin is well browned. Turn over and continue cooking. Use some additional marinade to baste the chicken as it cooks. Reduce heat to low. If you have a BBQ with a hood, lower it, otherwise cover the chicken with a double layer of foil and continue cooking for 30 minutes. Cook for a further 15 minutes skin-side down or until cooked through. Rest the chicken for 10-15 minutes.
  • 4
    Increase the BBQ temperature to medium-high. Toss the par-boiled potatoes and cut lemons in oil, then BBQ until the potatoes are crispy and the lemons are charred, hot and juicy.
  • 5
    Brush any remaining marinade over the chicken before serving with potatoes, lemons and plenty of salt.


  • Serves 2-4. - To butterfly a chicken, simply remove the backbone by cutting down either side. Flatten the chicken with your palm by applying pressure to the joints until they crack – channel your inner chiropractor!

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