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Barbecued Portuguese Chicken


  • 4 roasted red capsicums pieces, drained
  • ½ cup loosely packed fresh coriander
  • ¼ cup honey
  • ¼ cup olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp finely grated lemon rind
  • 4 dried red chillies
  • 500g chicken pieces of choice


Blitz capsicum, coriander, honey, oil, vinegar, rind, juice and chilli in the food processor until smooth. Rub into chicken, cover and refrigerate overnight if possible.

Cook under hooded BBQ at 200 ° Celsius for 20 minutes or until cooked through. Remove and let stand for 10 minutes.



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