Portuguese Frango da Festa – Barbeque Chicken
You can’t get the Portuguese Festa experience without enjoying some authentic barbecue chicken while you’re there. The chickens are deliciously flavored with Portuguese spices and are sold whole for the family to enjoy along with some fresh Portuguese rolls. No utensils required because you eat with your hands of course.
2 whole fryer chickens (butterflied, washed and pat dry)
4 tablespoons my spice mix (REGULAR OR SPICY FOR PIRI PIRI CHICKEN)
2 tablespoons olive oil
1/4 cup white wine
Papo seco rolls
Mix spices with oil and wine to make a “wet rub”. Marinate chickens with wet spice rub one day before or for at least 2 hours before cooking. Store overnight in refrigerator, or let sit at room temperature the same day.
Remove from refrigerator and let come to room temperature before cooking.Set grill to high heat. Place chickens skin side up on grill and cook for about 15 minutes. Turn skin side down and let cook another 10-15 minutes. Move chicken away from flames as it cooks. Lower heat if needed and keep cooking turning on each side as needed. Cook until well done for a charred skin.
Serve chicken cut up with crusty bread, or with any side dish you prefer.