From The Food of Portugal (somewhat reformatted)
Makes 6 to 8 servings
Ingredients
2 large garlic cloves, peeled and sliced [I used 1 tablespoon
garlic powder]
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher salt
1/4 teaspoon red chili flakes
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 young broiler-fryers (2 pounds each), quartered [I used 4 pounds of boneless
skinless chicken breast]
Directions
Mash everything but the chicken to a paste. Rub the chicken quarters well on both sides with the paste, then refrigerate for several hours.
Broiler: Remove the chicken from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler. Arrange the quarters skin-side up on a lightly oiled broiler pan, place 6 inches from the heat and broil 12 to 13 minutes until nicely browned. Turn the chicken over and brown 12 to 13 minutes longer until sizzling.
Grill: Build a moderately hot charcoal fire, and when the coals are ashy white, set the grill grid 6 to 8 inches above the coals. Lay the chicken skin-side up on the grid, and grill 12 to 15 minutes. Turn the chicken over and grill about 12 minutes longer until the chicken is nicely browned. [Chicken breasts take less time to grill.]
