Poulet a la portugaise en crapaudine

In collaboration with
Véronique Ouellet, Miss Papila

2-4 Portions
40 min Prepping
1h30 Cooking
Recipe Easy



  • 1 tbsp. (15 ml) smoked paprika
  • 1 tbsp. (15 ml) paprika
  • 1 tbsp. (15 ml) chili powder
  • 1 tbsp. (15 ml) dried parsley
  • 1 tbsp. (15 ml) coriander seeds
  • 1 tbsp. (15 ml) coarse sea salt
  • 1 tsp. (5 ml) black peppercorns


  • 1 cup (250 ml) ketchup
  • 1 cup (250 ml) canola oil
  • 1 cup (250 ml) fresh cilantro
  • 1 cup (250 ml) fresh Italian parsley
  • 1 tbsp. (15 ml) smoked paprika
  • 1 tbsp. (15 ml) paprika
  • 1 tbsp. (15 ml) chili powder
  • 1 to 2 cloves garlic
  • 10 piri-piri peppers or 1 small bird’s eye chili
  • Salt and freshly ground pepper


  • Green salad


Click the steps to erase them.


Prepare the chicken the day before it will be cooked.
  1. In a bowl, combine the smoked paprika, paprika, chili powder and parsley.
  2. In a mortar, grind the coriander seeds, sea salt and peppercorns.
  3. Add the ground spices to the powdered ones and mix well.
  4. Cut the chicken in half along the spine.
  5. Remove the spine, open the chicken completely and flatten it.
  6. Gently separate the skin from the meat.
  7. Take some of the spice mixture and put it directly on the meat (under the skin). Massage the chicken on top of the skin.
  8. Take the rest of the spice mixture and coat the chicken completely.
  9. Place the chicken in a large plastic storage bag.
  10. Refrigerate for 24 hours.


  1. Blend all the ingredients together.
  2. Regarding the peppers or chilies, I suggest starting with a smaller amount than indicated and adjusting seasoning to taste.
  3. Set aside ¼ cup (60 ml) of the mixture in a bowl and pour the remaining amount in a small saucepan.


  1. Put water in a disposable aluminum dish.
  2. Remove the barbecue grill and place the water dish on one side of the barbecue.
  3. Heat up the barbecue to 400°F (205°C).
  4. Use an indirect cooking method: turn off the burner on the water dish’s side and place the chicken, inside down (skin side up), on the grill above it.
  5. Close the lid.
  6. Brush the chicken with ¼ cup (60 ml) sauce every 20 minutes.
  7. Cook for 1½ hours until the chicken’s internal temperature reaches 185°F (85°C).
  8. Meanwhile, heat the sauce.


  1. Serve the chicken with the sauce and a green salad that will bring some freshness to this spicy dish.