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

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

 

It's quite easy to make Portuguese chicken at home using the Flaming Coals offset. When smoking chicken it’s very hard to achieve that ‘crispy’ skin however you have the advantage of deliciously moist meat. In today’s cook, we will be showing you how to achieve crispy skin and juicy chicken meat! 

 

Chicken preparation

Let’s begin by breaking the back of the chicken and removing the spine. This will allow us to flatten the chicken or ‘butterfly’ it. 

 

Thgis image shows a man breaking the back of chicken.

 

This image shows a man butterflied the chicken

 

Lightly salt both sides of the chicken. Before placing the chicken in the offset smoker. 

 

This image shows the butterflied chicken in the offset smoker

 

Marinade preparation

Add 50g of butter, chopped garlic, crushed bay leaves, a shot of scotch, maple syrup and apple cider vinegar into a mixing bowl. Mix thoroughly. 

 

This image shows butter, garlic and ginger in a bowl

 

Remove the chicken from the offset smoker and cut it into pieces. 

 

 

Place the warm chicken into the mixing bowl to allow the butter to melt over the chicken. Set the mixture aside to allow all the flavours to penetrate the chicken. 

 

This image shows a chicken in a bowl with seasoning

 

Place the chicken portions onto the grill inside the Flaming Coals offset smoker firebox and cook them directly over the coals to get that beautiful crispy charred skin. 

 

This image shows a chicken grilled on offsetsmoker

 

Coat the chicken with the marinade throughout the charring process. 

 

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

 

This image shows sliced portuguese chicken

 

Serve immediately with a fresh light salad. 


 

 

 

 

 

 

by: Michael Wilkie