Best Homemade Portuguese Chicken Recipe

Ingredients

• 0.25 cup lemon juice
• 0.25 cup olive oil
• 4 cloves garlic, peeled
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1 teaspoon chili powder, or to taste
• 1 teaspoon red pepper flakes, or to taste
• 1 bay leaf
• 0.5 teaspoon ground black pepper
• 4 chicken leg quarters
• 1 pinch sea salt to taste

Instructions

1. In a blender or food processor, combine lemon juice, olive oil, minced garlic, paprika, oregano, 1 teaspoon sea salt, chili powder, red pepper flakes, bay leaf, and black pepper. Blend until the marinade is smooth and well combined.
2. Score the chicken legs with a knife and place them in a resealable plastic bag or a large bowl. Pour about 1/3 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 marinate in the refrigerator for at least 8 hours, or preferably overnight. Reserve the remaining marinade for basting.
3. Preheat your oven to 350 degrees F (175 degrees C).
4. Arrange the marinated chicken legs in a baking dish, discarding any excess marinade. Cover the dish tightly with aluminum foil.
5. Bake in the preheated oven for 20 to 25 minutes. Flip the chicken legs over and baste generously with the reserved marinade. Re-cover the dish with foil and continue baking for another 20 to 25 minutes. Remove the foil and bake until the chicken is cooked through, and the juices run clear when pierced with a fork, approximately 15 to 20 minutes more. An instant-read thermometer inserted near a bone should register 165 degrees F (74 degrees C).

Nutrition

• Calories: 492 kcal
• Fat Content: 35 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 661 mg
• Protein Content: 40 g
• Cholesterol Content: 140 mg
• Carbohydrate Content: 5 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g