Authentic Portuguese Chicken Espetadas Recipe for the Arteflame Grill

Introduction

There is something truly magical about the aroma of garlic, bay leaves, and smokey meat sizzling over an open fire. This Portuguese Chicken Espetadas recipe transports you straight to the sunny archipelago of Madeira, where this dish is a culinary icon. Traditionally skewered on bay laurel branches, these kabobs are famous for their simplicity and incredible depth of flavor. By using chicken thighs instead of breast meat, we ensure a juicy, tender bite that stands up perfectly to the high heat of the grill. Whether you are hosting a summer backyard party or simply craving a taste of the Mediterranean, these skewers are a showstopper.

Cooking these on an Arteflame grill elevates the experience entirely. The center grill grate provides that intense, flame-kissed sear that is essential for authentic espetadas, while the flat cooktop allows you to toast sides or keep the basted butter warm. It is not just a meal; it is a celebration of rustic, bold flavors that bring people together. Get ready to master the art of the perfect Portuguese skewer.

Ingredients

Marinade and Meat

• 2 lbs (900g) chicken thighs, boneless and skinless, cut into 1.5-inch cubes
• 6 cloves garlic, crushed and minced
• 2 tbsp coarse sea salt (traditional rock salt works best)
• 1 tbsp sweet paprika
• 1 tsp dried oregano
• 2 tbsp red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 tsp crushed chili flakes (optional for heat)
• Freshly ground black pepper to taste

Assembly and Basting

• Fresh bay leaves (approx. 20-30 leaves)
• 4 tbsp unsalted butter, melted (for basting)
• Metal skewers (traditional) or bamboo skewers (soaked in water for 30 mins)
• Lemon wedges for serving

Instructions

Step 1: Prepare the Chicken

1. Trim any excess fat from the boneless, skinless chicken thighs.
2. Cut the chicken into uniform chunks, approximately 1.5 inches in size. Keeping them uniform ensures they cook evenly on the grill.
3. Pat the chicken dry with paper towels to ensure the marinade adheres properly and to promote a better sear.

Step 2: Create the Marinade

1. In a large mixing bowl (or a mortar and pestle for a more rustic approach), combine the crushed garlic, coarse sea salt, paprika, oregano, and black pepper.
2. Add the red wine vinegar and olive oil. Whisk or mash the ingredients together until a loose paste forms.
3. Add the chicken cubes to the bowl. Massage the marinade vigorously into the meat, ensuring every piece is coated.
4. Cover and refrigerate for at least 2 hours, though 4 to 6 hours is ideal for maximum flavor penetration.

Step 3: Assemble the Espetadas

1. Take a skewer and thread a piece of chicken onto it.
2. Fold a fresh bay leaf in half and thread it onto the skewer, pushing it tight against the chicken.
3. Repeat the pattern: Chicken, Bay Leaf, Chicken, until the skewer is full but not overcrowded.
4. Ensure the bay leaves are tucked between the meat layers; this releases their oils directly into the chicken as it cooks.

Step 4: Grill on the Arteflame

1. Fire up your Arteflame grill. Aim for a high heat on the center grill grate and a medium-high temperature on the adjacent flat cooktop ring.
2. Place the skewers directly over the center grill grate to get an initial hard sear and char marks, rotating every 2 minutes.
3. Once seared (about 4-6 minutes total), move the skewers to the flat steel cooktop to finish cooking through gently without burning the garlic.
4. Internal temperature should reach 165°F (74°C).

Step 5: Baste and Serve

1. While the chicken finishes on the flat top, brush the melted butter liberally over the skewers.
2. Let the butter sizzle and foam slightly, mixing with the rendering juices.
3. Remove from the grill and let the meat rest for 3-5 minutes.
4. Squeeze fresh lemon juice over the top immediately before serving.

Tips

To achieve the most authentic result, the quality of your bay leaves matters immensely. If you can find fresh bay laurel leaves, they provide a sweet, herbal aroma that dried leaves simply cannot match. If you must use dried bay leaves, soak them in warm water for an hour beforehand to prevent them from burning instantly and to help them release their oils. Furthermore, when using the Arteflame, utilize the different heat zones. If the chicken is browning too quickly on the outside but is still raw in the middle, move the skewers further out to the edge of the flat cooktop where the heat is gentler.

Another pro-tip is regarding the salt. Authentic Madeiran espetadas use very coarse rock salt. If you use fine table salt, reduce the quantity listed in the ingredients by half, or the result will be inedible. The coarse salt is meant to dissolve slowly as the fat renders, creating a crust rather than just salting the meat.

Variations

While the traditional chicken espetada is a classic, you can easily adapt this recipe to suit different palates or dietary preferences without losing the spirit of the dish. The marinade acts as a versatile base that works wonderfully with various proteins. Experimenting with the heat level or the type of acid used can completely transform the flavor profile. Here are a few popular variations to try on your grill:

• Traditional Beef Espetada: Swap chicken for cubes of high-quality beef tenderloin or sirloin. Rub primarily with garlic and salt, skipping the paprika for a purer beef taste.
• Piri-Piri Heat: Add 2 tablespoons of Piri-Piri sauce or cayenne pepper to the marinade for a fiery kick that pairs well with an ice-cold beer.
• Pork and Pineapple: Use cubed pork shoulder and alternate with fresh pineapple chunks instead of (or alongside) the bay leaves for a sweet and savory mix.
• Herbaceous Green: Omit the paprika and increase the amount of fresh herbs, adding chopped parsley and cilantro to the marinade for a fresher, greener flavor profile.
• Vegetarian Option: Use thick cubes of halloumi cheese and bell peppers, marinating them briefly in the same garlic oil mixture before grilling.

Best pairings

No Portuguese feast is complete without the right sides to soak up those delicious juices. Since the espetadas are rich and savory, you want accompaniments that provide texture and balance. The most iconic pairing is Milho Frito, which are cubes of fried cornmeal that are crispy on the outside and creamy on the inside, often containing collard greens. If you want to keep it simple, the Arteflame flat top is perfect for grilling thick slices of rustic bread slathered in garlic butter—known as Bolo do Caco in Madeira.

For a lighter touch, a crisp salad with tomatoes, onions, and oregano dressed in vinegar helps cut through the richness of the butter-basted chicken. Beverage-wise, you cannot go wrong with a glass of crisp, slightly effervescent Vinho Verde or a cold Portuguese lager like Coral or Super Bock. The acidity in the wine perfectly cleanses the palate between bites of the smoky, garlic-infused chicken.

Conclusion

Mastering these Portuguese Chicken Espetadas on your Arteflame grill is more than just following a recipe; it is about embracing a style of cooking that values simple, high-quality ingredients and the transformative power of fire. The combination of succulent chicken thighs, the aromatic infusion of fresh bay leaves, and the savory garlic butter finish creates a flavor profile that is both exotic and comforting. It is a dish that invites you to eat with your hands and enjoy the moment.

We hope this recipe inspires you to bring a taste of Madeira to your backyard. Whether you stick to the classic version or try one of the spicy variations, the result is guaranteed to be delicious. So, gather your friends, fire up the grill, and enjoy the unforgettable taste of authentic Espetadas. Bom apetite!