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Portuguese-style chicken with warm corn salad
Portuguese-style chicken with warm corn salad
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Deliciously spicy and sweet roast chicken at its best.
Ingredients:
  • 1.6kg chicken, rinsed, patted dry
  • 3 lemons
  • 82.50 ml oregano leaves, chopped
  • 2 tsp dried ground oregano
  • 4 red bird's-eye chillies, seeded, finely chopped
  • 16.00 gm brown sugar
  • 4 cloves garlic, finely chopped
  • 2 tsp lemon thyme leaves (see note)
  • 15.00 gm sweet paprika
  • 36.40 gm olive oil, plus extra, to brush
  • 4 cobs corn, husks and silks removed
  • 250g cherry truss tomatoes
  • 250.00 ml coriander sprigs
Instructions:
  • Place the chicken breast-side down on your work surface. Use poultry shears or a cleaver to cut down each side of the backbone, then remove and discard it.
  • Place the chicken breast-side up and gently press down on the breast to flatten it. Tuck the wings under the breast bone, then skewer diagonally through the wing to the thigh on the opposite side with two metal skewers to form a cross.
  • Prepare the chicken in a spacious baking dish. In a separate small bowl, combine the zest and juice of 1 lemon with oregano, chillies, sugar, garlic, lemon thyme, 1 tablespoon paprika, and 1 1/2 tablespoons of oil. Season generously with salt and freshly ground black pepper. Pour the flavorful lemon mixture over the chicken, ensuring it is well coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for 1 hour.
  • Preheat the barbecue on high heat. Grill the chicken for about 5 minutes on each side, or until it turns golden brown. Move the chicken to one side of the barbecue, close the lid, and cook over indirect heat for approximately 30 minutes, or until the juices run clear when you pierce the thickest part of the thigh. Transfer the cooked chicken to a plate, cover it with foil, and let it rest for 10 minutes before serving.
  • Mix the rest of the paprika and 2 teaspoons of oil in a small bowl, season generously. Brush the mixture evenly over the corn cobs. Grill the corn, turning occasionally, for 10 minutes or until they are tender.
  • Cut the remaining lemons into wedges and coat with extra oil. Grill the lemons and tomatoes for about 2 minutes until lemons caramelize and tomatoes begin to soften.
  • With a small serrated knife, gently slice off the kernels from the corn cobs in big pieces. Combine them in a bowl with the tomatoes and fresh coriander.
  • Arrange the chicken on a platter and accompany it with a side of warm corn salad and lemon wedges.

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