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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large glass bowl, combine all ingredients except chicken; mix well. | 2. Add chicken, turning to coat. | 3. Cover and refrigerate for 4 hours, turning occasionally; can be refrigerated for up to 24 hours if you want to make it ahead. | 4. Reserving marinade, place chicken, skin side down, on a greased grill over medium heat; close lid and cook for 10 minutes. | 5. Turn and brush with marinade; cook for 30 to 40 minutes or until juices run clear when chicken is pierced. | 6. For a less spicy version, replace above marinade with Portuguese Paprika Marinade: 1/3 cup dry white wine, 1 tsp grated lemon rind, 3 tbsp lemon juice, 2 tbsp tomato paste, 1 tbsp olive oil, 1/2 tsp paprika, 1/4 tsp salt, 1/4 tsp hot pepper sauce, and 2 cloves of garlic, minced. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	2	tablespoons	grated rind	7.685	2.4698	0.2915	0.0795
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
garlic	10	cloves	minced	44.7	9.918	1.9080000000000001	0.15
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
pepper flake	2	teaspoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
chicken	2	lbs		1949.3378	0.0	168.6404	136.5443

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.