Ingredients
- Marinade:
- 3 cloves garlic, minced
- 1 lemon, juice and zest
- 2 tablespoons orange juice
- ¼ cup olive oil
- ½ teaspoon sea salt
- 2 teaspoons sweet paprika
- ¼ teaspoon black pepper
- 1 teaspoon red chili pepper flakes
- 1 teaspoon oregano (or Italian seasoning)
- 2 tablespoons dark brown sugar
- Chicken:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- 2 lb chicken thighs and drumsticks (skin on, bone in)
- Fresh parsley, for garnish
Instructions
- Make the marinade: In a bowl, whisk together garlic, lemon juice and zest, orange juice, olive oil, sea salt, sweet paprika, black pepper, red chili flakes, oregano, and dark brown sugar until well combined.
- Marinate the chicken: Place chicken in a large ziplock bag or bowl and pour the marinade over it. Seal and refrigerate for at least 4 hours or overnight for best flavor.
- Prepare to bake: Preheat the oven to 400ºF. Sprinkle additional paprika on the chicken skin.
- Sear the chicken: Heat an oven-proof skillet over medium-high heat and add olive oil and butter. Once hot, add chicken skin-side down and cook undisturbed for 4 minutes, or until browned.
- Bake: Flip chicken skin-side up and transfer skillet to the oven. Bake uncovered for 30 minutes, or until the chicken reaches 165ºF internally. Remove and let rest for 5 minutes before serving. Garnish with parsley.
- Grill method (alternative): Preheat grill to 350°–400°F. Place chicken skin-side up and grill for 10–12 minutes. Flip and grill another 10 minutes, or until internal temperature reaches 160°–162°F. Rest for 15 minutes before serving.
Notes
- Marinate overnight for best flavor penetration.
- Use bone-in, skin-on chicken for juicier results and crispy skin.
- Adjust chili flakes to control spice level.
- Baste with extra marinade during grilling for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking or Grilling
- Cuisine: Portuguese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 314
- Sugar: 1g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 77mg
