Portuguese Chicken Breast by Jonathan Garnier

Food and nutrition

Portions:4 portions

Preparation:10 minutes

Cooking:14 minutes - Maceration : 2 hours
Published on 30 May 2016
by Jonathan Garnier


  • 4 Quebec chicken breast
  • 1 lemon, juice
  • 60 ml (4 tablespoons) dry white wine
  • 15 ml (1 tablespoon) hot mustard
  • 45 ml (3 tablespoons) sugar
  • 15 ml (1 tablespoon) Piri piri
  • 15 ml (1 tablespoon) smoked paprika
  • 2 garlic cloves, minced
  • 2 spring of thyme, leafless
  • 60 ml (4 tablespoons) olive oil
  • Salt and pepper to taste


In a bowl, mix all the marinade ingredients. Add the chicken breast and cover with plastic wrap and marinate for 2 hours in refrigerator.

Preheat the BBQ to maximum temperature.

Place the chicken breasts on the barbecue rack and leave to color 2 minutes. Return them and let it cook 2 more minutes.

Stop the burner directly under the chicken breasts and put the other burner to the maximum. Close the BBQ and let cook for about 10 minutes. Halfway through cooking, brush the chicken breasts of the remaining marinade.

Jonathan Garnier
Chief co-owner of La Guilde Culinaire, judge and host of Ça va chauffer!, and written media, radio and television collaborator