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Butterflied Portuguese Chicken

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Ingredients
  

1 whole chicken (about 3-4 pounds), butterflied

4 tablespoons olive oil

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon dried thyme

1 teaspoon crushed red pepper flakes (adjust to taste)

Juice of 2 lemons

Zest of 1 lemon

4 cloves garlic, minced

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Chicken: If not already butterflied, place the chicken breast-side down on a cutting board. Using kitchen shears, cut along each side of the backbone and remove it. Flip the chicken over so the breast side is up and press down to flatten it.

    Create the Marinade: In a bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, oregano, thyme, crushed red pepper flakes, lemon juice, lemon zest, minced garlic, salt, and pepper.

      Marinate the Chicken: Place the butterflied chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

        Preheat the Grill: Preheat your grill (or oven) to medium-high heat (about 375°F/190°C). If using a charcoal grill, set it up for indirect cooking.

          Cook the Chicken: Remove the chicken from the marinade, letting excess drip off. Place it skin-side down on the grill and cook for about 10-15 minutes. Flip the chicken over and continue grilling for an additional 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

            Rest and Serve: Transfer the chicken to a cutting board and let it rest for 10 minutes. Slice the chicken and arrange it on a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

              Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 4-6