Whole Chicken

What is it?

Split and grilled flat, this bird comes basted in Oporto's Portuguese-style chilli marinade with garlic and lemon in the mix. Spatchcocking gives more skin in contact with the flame, so you get plenty of char and a thinner, more even cook throughout. Compared with the burger fillings and Rappas in Oporto's lineup, this leans more toward the original frango style the chain started with. It's served as a larger, shareable piece rather than in a roll or wrap, and the marinade here is built for slow basting rather than the sweeter chilli sauce used elsewhere on the menu.