Save the leftover sauce to serve with vegetable sticks or chips. Slideshow: More Portuguese Recipes 

Ian Knauer
June 2014

Gallery

Credit: © Ian Knauer

Recipe Summary

active:
15 mins
total:
1 hr
Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill.

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  • Place the bell pepper on the grill over high heat and cook, turning occasionally, until blackened all over, 8 to 12 minutes. Place the bell pepper in a bowl and cover with a plate and let stand until warm. Discard the skin, stem and seeds from the pepper, reserving the flesh.

  • In a blender, puree the bell pepper, hot chiles, garlic, bay leaf, oil, vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.

  • Place 1/2 cup of the sauce in a large bowl and stir in 1/2 teaspoon salt. Using kitchen sheers, remove the backbone from the chicken. and flatten the bird. Place the chicken in the bowl and rub the sauce all over it.

  • Grill the chicken, turning occasionally, until it is charred and cooked through, about 35 minutes.

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