This recipe for grilled Portuguese chicken marinade has a wonderful flavor combination of chilies, lemon juice, ginger, garlic and fresh oregano. The marinade is easy to throw together and can be used on any cut of chicken or fish then grilled either on a barbeque or in a grill pan.
Serve grilled Portuguese chicken with guacamole or sour cream.
Continue reading for money saving tips and a PDF version which can be printed or saved to your device to save on paper. This recipe is both gluten and dairy free.
- 1 Pound (500g) Chicken Breast or Thigh Fillets
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Chopped Red Chillies or Sambal Olek (Chili Paste)
- 1 Clove Garlic Minced
- 1 Tsp. Grated Fresh Ginger
- 1 Tbsp. Chopped Fresh Oregano or 1 Tsp. Dried Oregano
- 1 Tbsp. Olive Oil
- First make the marinade by placing all the marinade ingredients in a medium bowl then stir to combine.
- Cut large chicken breast into 3 or 4 pieces to reduce the cooking time. Place in the marinade then massage the marinade all over the chicken. Cover the bowl then leave in the fridge for at least 30 minutes. The longer you can leave it the better.
- Heat a grill pan or barbeque over medium high heat. Grease with non-stick spray or a little oil. Once up to heat place the chicken in a single layer then cook for 5 to 7 minutes on each side until cooked through and no longer pink inside.
Be sure to wash your hands after handling the chili as it can really sting if it gets in your eyes. Alternatively, wear plastic gloves which can be washed off and reused.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10.15g||15.6%|
|Saturated Fat 2.416g||12.1%|
|Trans Fat 0.078g|
|Total Carbohydrate 1.98g||0.7%|
|Dietary Fiber 0.5g||2%|
|Vitamin A 79IU||Vitamin C 3.3mg|
|Calcium 26mg||Iron 0.95mg|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Is it too cold outside to grill? Try this top rated 10.5 inch cast iron grill pan from Lodge. It’s preseasoned with 100% vegetable oil and is made in the USA. (Paid link)
Save money by buying chicken in bulk packs when you see them on special. Freeze in 1 pound portions for up to six months then thaw in the fridge overnight or use the defrost mode on your microwave. Chicken thigh fillets are usually cheaper than breast meat and retains more moisture when cooked. This 50 pack of quality freezer containers can be used over and over again saving on plastic waste and money. (Paid link)
You can also use chicken legs which are even cheaper to buy however you will need to double the marinade ingredients. The legs will take much longer to cook on a grill but you can bake them in the oven for 45 minutes at 350ºF (180ºC).
Herbs and Spices
Consider growing your own chilies during the warmer months. They are easy to grow and one plant will produce masses of chilies. See this guide to Growing Chilies for more information. When you get a glut of chilies it is easy to make a chili paste with chilies, lemon juice and salt. Simply blitz in a food processor then form into a log. Freeze until needed then simply snap off the amount you need. See this guide to Freezing Chilies.
Oregano is one of the hardiest herbs to grow and is a must for a Mediterranean garden. Oregano is a perennial which puts down roots as it creeps along the ground. If you know someone who has it growing in their garden simply pull a stem out of the ground then put it in a moistened towel or water until you get home. See this guide to Growing and Drying Oregano for more information.
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
For more information on preserving, crafts, gardening and making the most of your home, see this Homesteading guide.
To Print or Save this recipe for Grilled Portuguese Chicken Marinade, click the button below for the PDF file.
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