This is a variation on the famous grilled chicken from Portugal, sometimes called Chicken Piri Piri though I’ve never heard any mention of this in Portugal!
Chargrilled Chicken
1 Chicken (spatchcock or cut into pieces)
2 tbs of red pepper paste (massa de pimentão)
3 crushed Bay leaves
Lemon Juice (1 lemon)
Crushed dried chillies
4 cloves of garlic
2 tbs butter
Parsley
1. Prepare the chicken, either opened spatchcock style or in pieces. You can make slight cuts across the drumsticks and thighs.
2. Marinate the chicken in the red pepper paste, bay leaves, 3/4 of the lemon juice, 2 smashed cloves of garlic and chillies. Overnight works well but even half and hour while the bbq heats up works. Massage the paste into the chicken.
3. Season generously with course sea salt (fleur de sel works great). Cook chicken over hot charcoal.
4. This is the trick! Melt the butter with 2 smashed cloves of garlic, add the rest of the lemon juice, stir and remove from heat (you can do this in a small pot on top of the bbq). Once the chicken is cooked transfer to a hot serving place, add a tablespoon of finely chopped parsley to the butter and pour the sauce over the chicken. The mixture of the red pepper paste marinade and the hot butter will make the chicken have a delicious moist finish.
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Pedro Rebelo
Pedro is a composer, sound artist and performer. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture.
Pedro has recently led participatory projects involving communities in Belfast, favelas in Maré, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. This work has resulted in sound art exhibitions at venues such as the Metropolitan Arts Centre, Belfast, Centro Cultural Português Maputo, Espaço Ecco in Brasilia and Parque Lage and Museu da Maré in Rio, Museu Nacional Grão Vasco and MAC Nitéroi. His music has been presented in venues such as the Melbourne Recital Hall, National Concert Hall Dublin, Queen Elizabeth Hall, Ars Electronica, Casa da Música, and in events such as Weimarer Frühjahrstage fur zeitgenössische Musik, Wien Modern Festival, Cynetart and Música Viva. His work as a pianist and improvisor has been released by Creative Source Recordings and he has collaborated with musicians such as Chris Brown, Mark Applebaum, Carlos Zingaro, Evan Parker and Pauline Oliveros as well as artists such as Suzanne Lacy.
His writings reflect his approach to design and creative practice in a wider understanding of contemporary culture and emerging technologies. Pedro has been Visiting Professor at Stanford University (2007), senior visiting professor at UFRJ, Brazil (2014) and Collaborating Researcher at INEM-md Universidade Nova, Lisboa (2016). He has been Music Chair for international conferences such as ICMC 2008, SMC 2009, ISMIR 2012 and has been invited keynote speaker at ANPPOM 2017, ISEA 2017, CCMMR 2016 and EMS 2013. At Queen's University Belfast, he has held posts as Director of Education, Director of Research and Head of School. In 2012 he was appointed Professor of Sonic Arts at Queen's and awarded the Northern Bank's "Building Tomorrow's Belfast" prize. He has recently been awarded two major grants from the Arts and Humanities Research Council including the interdisciplinary project “Sounding Conflict”, investigating relationships between sound, music and conflict situations. Ongoing research interests include immersive sound design and augmented listening experiences. Pedro has been appointed Director of the Sonic Arts Research Centre in 2021.
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4 thoughts on “Chargrilled Chicken/Frango Grelhado”
Adorava ver aqui a receita de um belo bacalhau com natas, o meu prato favorito 🙂
This is delicious!I’ll be making this later, love the lemon-butter-garlic sauce too :)I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!
endless thank you. these are yummy! I have a cooking recipe site as well and Id like to exchange links with you. Let me know if this is possible. Thanks.
Pasto 
Adorava ver aqui a receita de um belo bacalhau com natas, o meu prato favorito 🙂
Já não faço há algum tempo mas está na lista de espera! Salted Cod with Cream recipe coming soon!
This is delicious!I’ll be making this later, love the lemon-butter-garlic sauce too :)I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!
endless thank you. these are yummy! I have a cooking recipe site as well and Id like to exchange links with you. Let me know if this is possible. Thanks.