Portuguese Butterflied Chicken with Fat Chips

Cook Time 40 minutes + marinating time

Servings 4


1 chicken, butterflied (800g)

1 lemon, zested, juiced

2 garlic cloves, crushed

1 tbsp paprika

½ tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp brown sugar

1 tbsp sea salt

3 tbsp extra virgin olive oil

1 lemon, cut into wedges

200g fat chips


Combine all ingredients into a bowl and mix. 

Pour marinade over the chicken and rub it in. Place into the fridge for 3 to 4 hours.

Remove from fridge and bring to room temp.  

Heat charcoal grill or BBQ grill on medium heat. Place chicken skin side up and cook for 10 minutes.

Flip and cook for a further 10 minutes. Pour remaining marinade over chicken and repeat cooking for a further 10 minutes on each side or until chicken is cooked.

Cover with foil to rest.

Fry fat chips in 180°C vegetable oil for 4 mins, remove and season with sea salt.

Place chips onto a plate.

Cut chicken into ¼’s and garnish with lemon and chicken jus.


Choc Nut Compound Butter


Mexican Baked Potato