Ingredients
- 4 bone-in, skin-on chicken thighs or breasts
- 4 cloves fresh garlic, minced
- 2 tablespoons smoked paprika
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- Salt & pepper to taste
Instructions
- Marinate the chicken: In a mixing bowl, combine minced garlic, olive oil, paprika, lemon juice, chopped herbs, salt, and pepper. Mix well, then coat the chicken generously with the marinade. Cover and refrigerate for at least 120 minutes, ideally overnight.
- Prepare the grill: Preheat your grill to medium-high heat.
- Grill the chicken: Place the marinated chicken on the grill, skin side down. Cook for 5-7 minutes without moving it, then flip and reduce heat to medium. Cook until the internal temperature reaches 165°F, about 20-30 minutes.
- Rest the chicken: Remove from the grill and let it rest for 10 minutes.
- Serve and enjoy: Slice up, drizzle with olive oil, and serve garnished with fresh herbs.
Notes
For a lighter option, use skinless chicken pieces. Store leftovers in an airtight container for up to three days.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Portuguese
- Diet: Gluten-Free