Portuguese Chicken
Ingredients
- 125 ml (1/2 cup) white wine
- 125 ml (1/2 cup) stock
- 15 ml (1 tbsp.) onion powder
- 4 garlic cloves, chopped
- 125 ml (1/2 cup) butter, melted
- 15 to 30 ml (1 to 2 tbsp.) piri piri hot sauce
- 30 ml (2 tbsp.) mild smoked paprika
- 15 ml (1 tbsp.) dried oregano
- 15 ml (1 tbsp) sugar
- 8 ml (1/2 tbsp.) cornstarch
- Salt and pepper to taste
Accompaniments
- Cooked white rice
- Grilled vegetables
Preparation
- For the sauce, bring the white wine, stock, onion powder, garlic, butter, hot sauce, paprika, dried oregano, sugar and cornstarch to a simmer in a saucepan over medium heat, stirring constantly. Cook for 10 to 15 minutes. Check seasoning.
- Divide the resulting sauce into 2 equal portions.
- Use one portion to brush all sides of chicken.
- Preheat barbecue to 190°C (375°F), lighting only one side of the burners.
- Place the chicken, skin-side up, on the grill with the burners off. Close the lid and cook for 1 hour.
- Serve grilled chicken topped with the reserved portion of sauce.
Grilled vegetables
Ingredients
- 2 zucchini slices
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- salt and pepper to taste
Preparation
- Preheat the BBQ to maximum
- Mix garlic, olive oil and zucchini slices in a bowl.
- Place the zucchini on the BBQ grill for 2 min on each side, then set aside.
