Portuguese Chicken
August 17, 2025 • 0 comments
A bright and robust Portuguese-style chicken bursting with garlicky, citrus-forward flavors—and just the right kick from chili flakes. Boneless chicken strips are marinated overnight in olive oil, lemon zest and juice, minced garlic, salt, and a hint of heat before being pan-seared to juicy perfection in about 12–16 minutes. It’s a simple yet flavorful dish that comes together with minimal prep and delivers maximum taste—perfect for a quick dinner or as a flavorful protein addition to salads, rice bowls, or pasta.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 Package) Boneless Skinless Chicken Breasts
- (3) Fresh Garlic Cloves, roughly chopped
- (1 teaspoon) Salt
- (1) Lemon, Juice and Zest
- Liberal Drizzle of Olive oil
- (1/4 teaspoon) Chili Flakes
Directions
- Slice the chicken breasts into strips. Place the sliced chicken, along with the remaining ingredients in a bowl and toss thoroughly to coat the chicken evenly. Place a lid on your bowel or use a zip lock bag to keep your chicken sealed in the fridge overnight. (The garlic can stink out your fridge if you dont seal your chicken well)
- After a minimum of 8 hours (24 hours is great), remove the chicken from the fridge to prepair for cooking.
- Heat a large skillet to medium heat. Drizzle olive oil on the skillet.
Cook the chicken, for about 12-16mins turning with tongs to cook evenly
Once the chicken is cooked through (the internal temp of the larger pieces should be 165°F), remove and serve with sides of your choice.
