This Homemade Portuguese Chicken delivers a delightful blend of smoky, spicy, and tangy flavors, making it a standout dish for any occasion. The marinade, featuring ingredients like lemon juice, olive oil, garlic, and paprika, infuses the chicken with rich taste and aroma. Marinating the chicken for several hours enhances the depth of flavor, ensuring each bite is succulent and packed with zest. Whether baked or grilled, this dish promises a satisfying meal that's both easy to prepare and impressive to serve.

Ingredients

• ¼ cup lemon juice
  
  

• ¼ cup olive oil
  
  

• 4 cloves garlic, peeled
  
  

• 1 tablespoon paprika
  
  

• 1 teaspoon dried oregano
  
  

• 1 teaspoon sea salt
  
  

• 1 teaspoon chili powder
  
  

• 1 teaspoon red pepper flakes
  
  

• 1 bay leaf
  
  

• ½ teaspoon ground black pepper
  
  

• 4 chicken leg quarters
  
  

• Additional sea salt to taste
  
  

Directions

1. Prepare the Marinade:
   
   

   • In a blender or food processor, combine lemon juice, olive oil, garlic, paprika, oregano, sea salt, chili powder, red pepper flakes, bay leaf, and black pepper. Blend until the mixture is very smooth.
     
     

2. Marinate the Chicken:
   
   

   • Use a knife to score the chicken legs a few times and place them in a resealable plastic bag or a large bowl.
     
     

   • Pour about ⅓ cup of the marinade over the chicken legs, ensuring they are well-coated.
     
     

   • Season with additional sea salt to taste.
     
     

   • Seal the bag or cover the bowl and refrigerate for 8 hours to overnight. Reserve the remaining marinade for basting.
     
     

3. Cook the Chicken:
   
   

   • Preheat the oven to 350°F (175°C).
     
     

   • Place the marinated chicken in a baking dish, discarding any excess marinade.
     
     

   • Cover the dish with aluminum foil.
     
     

   • Bake in the preheated oven for 20 to 25 minutes.
     
     

   • Turn the chicken over and baste with the reserved marinade. Re-cover with foil and bake for an additional 20 to 25 minutes.
     
     

   • Remove the foil and continue baking until the chicken is no longer pink in the center and the juices run clear, about 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165°F (74°C).
     
     

Nutritional Information (per serving)

• Calories: 492 kcal
  
  

• Protein: 40g
  
  

• Fat: 35g
  
  

• Carbohydrates: 5g
  
  

• Fiber: 1g
  
  

• Sugar: 1g
  
  

• Sodium: 661mg
  
  

• Cholesterol: 140mg
  
  

• Iron: 9mg