Chicken Portuguese

Steps

1. Remove any skin from chicken. Using a sharp knife, make shallow slashes all over the chicken. Pour wine into a large measuring cup or pitcher. Squeeze in the lemon juice. Whisk in the oil, garlic, paprika, salt, hot-garlic chili sauce (but if you are not a fan of fiery add only 1 tsp/5 mL) and white pepper.

2. Place chicken in one or two large plastic bags and pour in the marinade. If all the chicken is not submerged, grab the top of the bag then twirl the bottom of the bag as much as you can. The chicken should now be completely submerged in the marinade. Use an elastic to secure this position. Place bag in a dish and refrigerate 4 hours, preferable overnight

3. TO BAKE: Preheat oven to 375°F (190°C). Choose a baking dish that will snugly hold chicken pieces. Arrange chicken in the dish, bone-side up. Pour marinade over top. Bake, uncovered, for 25 minutes. Turn the chicken and continue baking, uncovered and basting often with pan juices, until chicken feels springy when pressed and temperature taken with an instant read thermometer at the thickest part of the chicken is 165°F (74°C), from 15 to 25 minutes.

4. TO BARBECUE: Preheat the barbecue to medium. Oil the grill. Remove the chicken from the marinade and save the marinade. Brush chicken with oil. Place on the grill, bone-side down, and barbecue with the lid closed for 20 minutes. Baste often with marinade during this time. Then turn the chicken and continue grilling, without basting, until chicken feels springy when pressed and temperature taken with an instant read thermometer at the thickest portion of the chicken is 165°F ( 74°C), from 15 to 25 minutes more. Make sure to bring marinade to a boil before using as sauce.