Frango Churrasco (Grilled Lemon & Garlic Chicken)
Fire up the barbecue for this Brazilian-inspired grilled chicken. Boneless chicken thighs are marinated in a vibrant mix of lemon zest and juice, paprika, piri-piri sauce, brown sugar, crushed garlic, olive oil and fresh coriander. The marinade infuses the meat with flavour before it's threaded onto skewers and cooked over a hot grill. This simple main course serves six and is ready in just 30 minutes, delivering juicy, charred chicken with a tangy, aromatic finish.
Ingredients
- 900g boneless chicken thigh (skin-on if possible)
- zest and juice 2 lemons
- 1 tbsp paprika
- 1 tbsp mild piri-piri sauce
- 2 tbsp soft brown sugar
- 3 garlic cloves crushed
- 3 tbsp extra virgin olive oil
- 2 tbsp coriander finely chopped
Method
- Put the chicken into a shallow, non-metallic dish. Add all the remaining ingredients and combine thoroughly. Cover the dish and refrigerate for at least 2 hrs, or ideally overnight. Allow it to sit at room temperature for 1 hr before you begin grilling.
- Thread half of the chicken thighs onto two large metal skewers, or use wooden skewers that have been soaked in water for 10 mins. Do the same with the remaining thighs using two more skewers. Get an outdoor barbecue very hot, or preheat an oven grill. Grill the skewers for 6 mins on the first side, then flip and cook for 4 mins. If the thighs are large, cook for a few mins more on each side, managing the heat to prevent burning. Take them off the grill and keep warm under a foil tent.
Nutrition (per serving)
Calories337 kcal
Fat23 g
Saturates5 g
Carbs8 g
Sugars7 g
Protein26 g
Sodium440 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebrazilian
