If chicken is your first love then here are some recipes from the House of Barcelos Restaurant, shared by Rohit Malhotra, Business Head- India Operations, Barcelos India, that you got to try.

Flamed Grilled Chicken

flamed grilled chicken barcelos


  • Vinegar 1/4 cup 
  • Juice of 1 lemon
  • Olive oil 2 tbsp 
  • Dijon mustard 2 tbsp 
  • Brown sugar packed 2 tbsp 
  • Peri Peri sauce 1 tbsp 
  • Garlic, minced 2 cloves 
  • Thyme 1/2 tsp 
  • Oregano 1/2 tsp
  • Rosemary 1/4 tsp
  • Kosher salt and freshly ground black pepper, to taste
  • Skinless chicken breasts 4 boneless
  • Chopped fresh parsley leaves 2 tbsp 


  • In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Peri –Peri sauce, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
  • In a large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  • Preheat grill to medium-high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
  • Serve immediately, with Portuguese special, succulent chicken cooked in our secret peri- peri sauce is flame grilled and served with traditional Portuguese rice.

Peri-Peri Chicken Wings

peri peri chicken wings


  • Precooked chicken wings
  • Kitchen Sauces
  • Perinaise
  • Front grill
  • Basting brushes
  • Grill fork
  • Grill brush

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  • Using fork place the pre-cooked chicken wings on the grill, with the wings tip facing upwards.
  • Grill the wings for approximately3-4 minutes or until golden brown.
  • Turn the wings and lift the tip of wings so that it is parallel with the grill, to ensure the tip does not burn.
  • Grill for approximately 3-4 minutes or until golden brown.
  • Baste with the required kitchen sauce.
  • Turn the wings and baste another side also with the same sauce.
  • Take out chicken wings from grill using grill forks and place it in a platter.
  • Put flavour tag and serve with perinaise dip.
  • Scrape grill using grill brush.

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