Brazilian Bbq Chicken Food

FRANGO CHURRASCO (GRILLED LEMON & GARLIC CHICKEN)

Steps:

• Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.
• Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large - keep the heat on medium so they don't burn. Remove and keep warm under foil.

BRAZILIAN CHICKEN WITH COCONUT MILK

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

BRAZILIAN-STYLE GRILLED CHICKEN

Steps:

• Reserve 1/4 cup parsley for later use. Mix remaining parsley with next 5 ingredients until blended.
• Loosen skin from leg quarters. Reserve half the dressing mixture for later use; rub remaining onto chicken meat under skin. Refrigerate 2 hours.
• Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning occasionally and brushing with half the reserved dressing mixture for the last 10 min. Meanwhile, cook rice as directed on package, omitting salt.
• Add cheese and remaining parsley to rice; mix lightly. Brush chicken with remaining dressing mixture. Serve with rice mixture.

BRAZILIAN CHURRASCO (MIXED GRILL)

Steps:

• Step 1: Make the marinade for the chicken: In a small mixing bowl, combine the garlic, cilantro or parsley, if using, lime juice, olive oil, and salt and pepper and whisk to mix. Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for 1 to 2 hours, turning the bag occasionally so the thighs marinate evenly. ShareTweetPin367 Shares Step 2: In the meantime, trim the sirloin cap of any silverskin. Slice it crosswise against the grain into 2-inch-wide pieces. Season generously on all sides with salt and pepper, then form into a "C" shape with the fat cap on the outside. Skewer the pieces of meat through the bottom and top sides to maintain the "C" shape. ShareTweetPin367 Shares Step 3: Skewer the kielbasa and the vegetables on separate skewers. Brush the onions on all sides with olive oil and season with salt and pepper. ShareTweetPin367 Shares Step 4: Remove the chicken thighs from the marinade (discard the marinade) and pat dry with paper towels. Skewer the chicken thighs. ShareTweetPin367 Shares Step 5: If you have a Brazilian-style rotisserie, like a Carson, set it up according to the manufacturer's instructions. Build a wood or charcoal fire and preheat to medium-high (400 degrees). Insert the skewers in the sockets, beef and kielbasa on the top row, chicken, onions, and peppers on the bottom row. Spit-roast until each is cooked to taste: about 35 to 40 minutes for the chicken and onions, 45 minutes for the beef, and 30 minutes for the peppers and kielbasa. Rotate the skewers every 10 minutes or so (or as needed) so each ingredient spends some time close to the coals. You may need longer or shorter cooking times, depending on the heat of your fire. Cook the chicken through (to an internal temperature of 165 degrees). Serve the beef crusty on the outside and medium-rare (130 to 135 degrees) inside. ShareTweetPin367 Shares Step 6: Serve the meats with the salsa. ShareTweetPin367 Shares

GRILLED CHICKEN BRAZILIAN STYLE

Steps:

• Clean chicken and rub with salt.
• Combine olive oil and garlic and marinate chicken for at least 2 hours.
• Place chicken on the grill and roast slowly. Delicious!

BRAZILIAN BEER CHICKEN

Steps:

• Combine the beer, oil, mustard, paprika, and pepper in a large nonreactive bowl and whisk thoroughly to blend. Stir in the onion, garlic, and bay leaves.
• Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Add to the marinade in the bowl and turn to coat. Cover and let marinate, in the refrigerator, for 6 hours or up to 2 days (the longer the better), turning the pieces occasionally.
• Preheat the grill, using the two-tiered method.
• When ready to cook, remove the chicken pieces from the marinade, reserving the marinade, and blot dry. Season the pieces generously with salt. Oil the grill grate and arrange the chicken, skin side down, on the grate over the hotter section of the grill and cook until the skin is golden brown and the meat is cooked through without any trace of red at the bone, 8 to 12 minutes per side. If you get flare-ups, move the chicken to the safety zone until the flames die down. During the first 10 minutes only, brush several times with the reserved marinade.
• Transfer the chicken pieces to serving plates and serve immediately.