I always go back to this chicken recipe and remains my absolute favorite! Tomato ketchup, fresh lemon juice, olive oil, any fermented hot sauce like tabasco, salt, pepper, fresh crushed garlic and the key ingredient, Robertson's Portuguese chicken spice. They don't sell it in the states, but I'm sure there's a substitute.
I use chicken legs and thighs, but this will work well with wings as well. Marinade the chicken for about 4-6 hours in the fridge. Cook on a open fire medium heat nice and slow (the marinade can burn easily). When the chicken is about 20min from done I put another coat of marinade on both sides of the chicken. If using something like a weber, you can cover the chicken when it's almost done, but I have always preferred cooking over an open fire all the way to the end.
I use chicken legs and thighs, but this will work well with wings as well. Marinade the chicken for about 4-6 hours in the fridge. Cook on a open fire medium heat nice and slow (the marinade can burn easily). When the chicken is about 20min from done I put another coat of marinade on both sides of the chicken. If using something like a weber, you can cover the chicken when it's almost done, but I have always preferred cooking over an open fire all the way to the end.
