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  • This was my first experience with Portuguese char-grilled chicken. I didn't really have any preconceptions; the closest comparison I have is Peruvian chicken a la brassa. Major differences? The Portuguese chicken tastes like there is wine in the marinade, and the skin is not nearly as crispy. It also comes drenched in a pretty bland piri piri chili oil rather than being served with flavorful dipping sauces. The chicken was also a little flabbier than expected, as though the fat needed to render more. Overall, I liked but didn't love this style. We sprang for a papo seco (fluffy, crusty Portuguese roll), which was a good call dipped in the chicken drippings. I also enjoyed trying a passion fruit soda -- not something you find every day. Maybe one day I'll have the chance to try a competitor's chicken to see who best represents.
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