Oporto · Fast Food
A quarter of Oporto’s flame-grilled Portuguese chicken, usually served as either a breast or leg quarter. It’s basted in the brand’s Portuguese chilli marinade, then cooked over flame for that charred skin and juicy centre. Depending on the cut, you’ll get more white meat or more dark meat, but the seasoning and cooking method are the same as in the larger serves. Compared with Oporto’s half chicken, this is the smaller portion, often sold as a lighter lunch or dinner with chips, salad, or a roll.
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