Portuguese Chicken

Poulet du portugal

Preparation: 5 minutes / marinating: 30-60 minutes / cooking: 30 minutes / serving: 4

Note: We recommend using Club House La Grille Montreal Chicken Basting Sauce and Club House Piri Piri Signature Blend Seasoning.

Ingredients

  • 1 (200g.) pouch Montreal Chicken Basting Sauce 
  • 1 tbsp Signature Mix Piri Piri Seasoning
  • 4 medium chicken breasts (bone-in)

Preparation

  1. Pour 1 pouch of Club House La Grille Montreal Chicken Basting Sauce into a large freezer bag, along with 1 tbsp of Club House Piri Piri Signature Blend Seasoning. Squeeze bag to combine ingredients before adding chicken breasts.
  2. Remove as much air as possible and seal the bag. Using both hands, massage bag to coat all chicken with marinade.
  3. Marinate in the refrigerator for 30 minutes to 1 hour.
  4. Preheat grill to 375°F (190°C) and brush cooking grates with oil.
  5. Remove chicken and discard remaining marinade.
  6. Grill chicken over indirect heat for 13-15 minutes. Turn the chicken over and cook for a further 10 minutes, then place over direct heat and grill until the skin is golden brown. Use a cooking thermometer to ensure that the chicken has reached 165°F (74°C) before removing from the grill and serving.