Portuguese chicken

Prep time
Cook time

Impress  your guests with this mouth-watering portuguese chicken grilled on the braai, served with roosterkoek, spinach and corn.


  • 1 chicken braai pack
  • 1 lemon
  • 3 Tbsp Portuguese spice mix
  • 6 corn on the cob
  • 4 Tbsp butter
  • 2 sprigs of thyme
  • 2 crushed garlic cloves, crushed
  • salt and pepper
Spinach ingredients:
  • 2 Tbsp olive oil
  • 3 garlic cloves, sliced
  • 1 ripe tomato, diced
  • 1 tsp cayenne pepper
  • 500g fresh baby spinach
  • salt and pepper
  Roosterkoek ingredients:
  • 1kg white bread flour
  • 7ml sugar
  • 2ml salt
  • 10g instant yeast
  • 500ml lukewarm water
  • 15ml melted butter
  • 200g butter to serve


  • Season the chicken and marinate for a few hours.
  • Roast in the oven for 45 minutes. Finish off on the braai to char the chicken and infuse the meat with delicious, smoky flavour.
  • Parboil the corn, char on the grill, and toss in garlic-and-thyme butter.
  • Serve with your braai chicken.
  Spinach Method:
  • In a medium-sized pan, heat the olive oil and add the garlic. Simmer on low for a few minutes, stirring until the garlic is translucent. This takes about 2 minutes.
  • Add the diced tomato and sauté for a few minutes until soft.
  • Toss in the baby spinach and cover with a lid. Simmer for a few minutes. Remove the cover and stir. The spinach is done as soon as it wilts.
  • Taste, and season with salt and pepper.
  • Turn off the heat and transfer to a serving plate.
    Roosterkoek Method:
  • Combine the flour, sugar and salt. Sprinkle the instant yeast on top.
  • Add just enough lukewarm water to form a stiff dough.
  • Knead the dough until it’s elastic and no longer sticks to your hands.
  • Brush the dough with melted butter and cover.
  • Leave to rise in a warm place until double the size.
  • Knead down and shape into small balls.
  • Flatten the balls slightly and sprinkle with flour.
  • Cook over a slow fire until done.