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Portuguese · Old Toronto · $$
Half or whole bird cooked over charcoal until the skin crackles and crisps, served with piri piri sauce and fries or rice — this is the dish the restaurant is built around
Whole or half bird slow-spun over heat and finished with a garlicky piri piri baste — skin crisps lacquer-dark while the meat stays juicy through to the bone
Portuguese · York · $$
The restaurant's reason for being — charcoal-grilled, with crisp skin and juicy meat served with your choice of piri piri intensity
Rotisserie chicken marinated in piri piri and slow-roasted until the skin is deeply caramelized and the meat falls apart — the dish the restaurant's name telegraphs
