Photo: Marina Oliphant
- 2-3 large cloves garlic, peeled
- Ground black pepper
- 4 tbsp olive oil
- 2 tsp dried chilli flakes
- 2 breast and 2 thigh chicken fillets
- Juice of 1 lemon
- Extra virgin olive oil
Roughly chop the garlic and combine with plenty of freshly ground pepper, olive oil and the chilli flakes.
Lightly score the skin of the chicken and rub the sauce into the flesh. Allow to marinate for 1-2 hours in the fridge.
Place the chicken, skin side down, on a hot, oiled barbecue grill. Cook for 10-12 minutes on both sides, seasoning with salt. The skin should be golden brown.
Remove to a serving dish, squeeze over the lemon juice and finish with a drizzle of extra virgin olive oil.
- Main Ingredients - Chicken
- Cuisine - Portuguese
- Course - Main-course