How to cook Portuguese style chicken using the Flaming Coals Offset Smoker

It's quite easy to make Portuguese chicken at home using the Flaming Coals offset. When smoking chicken it’s very hard to achieve that ‘crispy’ skin however you have the advantage of deliciously moist meat. In today’s cook, we will be showing you how to achieve crispy skin and juicy chicken meat! 

Chicken preparation

Let’s begin by breaking the back of the chicken and removing the spine. This will allow us to flatten the chicken or ‘butterfly’ it. 

Lightly salt both sides of the chicken. Before placing the chicken in the offset smoker. 

Marinade preparation

Add 50g of butter, chopped garlic, crushed bay leaves, a shot of scotch, maple syrup and apple cider vinegar into a mixing bowl. Mix thoroughly. 

Remove the chicken from the offset smoker and cut it into pieces. 

Place the warm chicken into the mixing bowl to allow the butter to melt over the chicken. Set the mixture aside to allow all the flavours to penetrate the chicken.

Place the chicken portions onto the grill inside the Flaming Coals offset smoker firebox and cook them directly over the coals to get that beautiful crispy charred skin.

Coat the chicken with the marinade throughout the charring process. 

(Your chicken should probe at 170f to be food-safe).

Serve immediately with a fresh light salad. 

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