We’re celebrating the World Cup with classic recipes from Brazilian Barbecue & Beyond, by the restaurateurs behind London’s Cabana restaurants. While you’ve got the cachaça out for cocktails, make this delicious Brazilian grilled chicken. Once you master the technique, you’ll bust this dish out every grilling season.
On a trip to Rio, David’s old friend Miguel took us to his favorite galetaria (chicken shop), Sat’s Galeto, and introduced us to a dish we instantly knew we wanted to include: chicken breast, flattened and butterflied, marinated in cachaça and oregano, and lightly grilled. It’s an original and crowd-pleasing addition to the barbecue.
- 1 pound boneless skinless chicken thighs
- 3 cloves garlic, finely crushed
- 1/2 teaspoon oregano, dried or fresh chopped
- 4 tablespoons Cachaca
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- few sprigs Italian parsley, finely chopped
- lime wedges, to serve (optional)
- Open out the chicken thighs and place them on a cutting board.
- Cover them with plastic wrap and lightly bash them with a meat mallet or rolling pin until the meat is of even thickness.
- Place in a shallow dish and add the garlic, oregano, cachaça, olive oil, salt and pepper.
- Use your hands to toss and coat the chicken, working the marinade into the flesh.
- Cover with plastic wrap and chill for at least 4 hours.
- Remove the chicken from the refrigerator half an hour before you start cooking and let it come to room temperature.
- Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until hot.
- If you like, thread the chicken onto metal skewers, which will make it easier to turn them on the barbecue.
- Cook on the griddle or barbecue for 3 to 5 minutes on each side, until just cooked through — the chicken should feel firm when lightly pressed.
- Let rest for 5 minutes before serving with a sprinkling of chopped parsley and lime wedges on the side.
Find more delicious recipes for grilled chicken on Food Republic: