Portuguese Charcoal Chicken!

So... What is it?

Portuguese charcoal chicken — or frango assado — is more than just grilled chicken; it’s a full-blown flavour explosion that brings fire, spice, and soul to your plate. This iconic dish, rooted in Portuguese tradition and beloved around the world (especially in Aussie suburbs), takes a humble chook and turns it into a smoky, juicy, crispy-skinned masterpiece!

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Batch Size & Cook Time

• 2 Whole Charcoal Chickens
• Aprox. 1.5 hours cook time (30 mins heating charcoal (can use an oven instead if you wish) 50-65ish min cooking)
• prep time 15 mins

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Equipment

• Charcoal Grill (we used a texas style offset smoker but you could use other styles, or make it unsmoked in an oven)
• thermometer! This is important, we used an inkbird but any bbq Thermometer will do
• charcoal chimney starter
• lighter or matches

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What ingredients?

• For the marinade:
  
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 2 tbsp paprika
  • 2 tbsp dried oregano
  • 1 tbsp brown sugar
  • 2 garlic cloves, crushed
  • 1/2 tsp sea salt (or to taste)
  • 1/2 tsp freshly ground black pepper (or to taste)
  Main:
  • 1 to 2 whole chicken(s) (1.4–1.6 kg), butterflied (spatchcocked)

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Step by step process

1. Butterfly (Spatchcock) the Chicken

• Using kitchen shears or a sharp knife, remove the backbone of the chicken by cutting along both sides of the spine.
• Flip the chicken breast-side up and press down firmly on the breastbone to flatten it.
• Pat the chicken dry with paper towels.

2. Make the Marinade

• In a bowl, mix together all marinade ingredients until well combined.

3. Marinate the Chicken

• Place the butterflied chicken in a large zip-lock bag or baking dish.
• Pour the marinade over the chicken, coating all sides well.
• Seal and refrigerate for at least 4 hours, ideally overnight for deeper flavour.

4. Prepare the Charcoal BBQ

• Light your charcoal and set up a two-zone fire:
  • Direct zone: Charcoal underneath (hot side).
  • Indirect zone: No charcoal underneath (cool side).
• Let the BBQ come up to 180–230°C (356–446°F). Use a grill thermometer if available.

5. Cook the Chicken – Indirect First

• Place the marinated chicken skin-side up on the indirect (cooler) side of the grill.
• Close the lid and cook for 35–45 minutes, maintaining a steady temperature between 180–230°C.
• Optional: Baste with leftover marinade (only in the first 30 mins of cooking).

6. Finish – Direct Heat for Crispy Skin

• Move the chicken skin-side down over to the direct heat zone.
• Cook for 5–10 minutes, watching closely to avoid flare-ups. You're aiming for charred, crispy skin, not burnt.

7. Check for Doneness

• Use a meat thermometer. Internal temp should reach 74°C (165°F) in the thickest part of the breast and 82°C (180°F) in the thigh.
• Juices should run clear when pierced.

8. Rest the Chicken

• Transfer the cooked chicken to a cutting board and tent loosely with foil.
• Let rest for 10 minutes before carving. This keeps it juicy.

9. Serve

• Carve into portions and serve with lemon wedges, grilled veggies, or a fresh salad.
• Optional: Brush with a mix of olive oil, lemon juice, and extra oregano for shine and flavour before serving.

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