How to prepare Portuguese style chicken using the Flaming Coals Offset Smoker

This image shows a portuguese chicken cooked on Flaming coals offset smoker

 

Using the Flaming Coals offset, making Portuguese chicken at home is really simple. The advantage of smoking chicken is that the meat is beautifully juicy even though it is difficult to get that "crispy" skin. We'll demonstrate how to cook chicken with crispy skin and juicy meat in today's recipe.

Chicken preparation

Let's start by breaking the chicken's back and removing the spine. This will enable us to "butterfly" or flatten the chicken.

 

This image shows a man breaking the back of chicken.

This image shows a man butterflied the chicken

 

Chicken should be lightly salted on both sides. Prior to using the offset smoker to cook the chicken.

 

This image shows the butterflied chicken in the offset smoker

 

Marinade preparation

In a mixing dish, combine 50g of butter, minced garlic, crushed bay leaves, one shot of scotch, maple syrup, and apple cider vinegar. Completely combine.

 

This image shows butter, garlic and ginger in a bowl

 

Cut the chicken into pieces after removing it from the offset smoker.

 

This image shows whole butterflied chicken

 

Warm up the chicken and add it to the mixing bowl so the butter can melt over it. To allow the chicken to absorb all the flavours, set the mixture aside.

 

This image shows a chicken in a bowl with seasoning

 

To achieve that lovely crispy charred skin, place the chicken parts directly over the coals on the grill inside the Flaming Coals offset smoker firebox.

 

This image shows a chicken grilled on offset smoker

 

Throughout the charring process, keep the chicken covered in the marinade.

(Your chicken should probe at 170f to be food-safe). 

Serve immediately with a fresh light salad. 

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by: Michael Wilkie