GRILLED CHICKEN LEGS (DRUMSTICKS) WITH BACON
Grilled Chicken Legs (Drumsticks) marinated in a mixture of olive oil, beer, spices, and herbs, wrapped in bacon, and cooked until crispy outside and juicy inside. It is our version of the famous Brazilian Chicken Churrasco!
Provided by Denise Browning
Categories Main Course
Time 2h25m
Number Of Ingredients 12
Steps:
- In a large bowl, prepare the marinade: Mix the olive oil, beer, seasonings and spices, and herbs. Place 2/3 of marinade into a 1 gallon heavy-duty freezer bag and the other 1/3 into an airtight container. Place the chicken drumsticks inside, shake the bag to cover the chicken with the marinade, remove as much air as possible from the bag, and zip. Refrigerate the bag(s) inside a clean bowl and let the drumsticks marinate for at least 2 to up to 8 hours, flipping the bags at least once.
- Remove drumsticks from bag(s) with tongs, pat them dry with paper towel, and place them on a baking sheet. Make sure to remove all the excess oregano from the surface of the drumsticks (this is to prevent the chicken from becoming bitter once grilled).
- Wrap each drumstick with one slice of bacon.
- If you do not have a long Brazilian barbecue skewer, you can place drumsticks directly onto the grill and carefully monitor cooking times, basting occasionally with the reserved marinade while the chicken is grilling. If you do have a Brazilian barbecue skewer, skewer the drumsticks one by one (crosswise), being careful not to cut yourself.
- Please ensure that the length of meat on the skewers will not exceed the diameter of your grill. It is also important to allow enough room so that the handle of the skewer, which is traditionally made of wood, will lie at a distance well away from the flame and heat of the grill.
- Before grilling, please be sure to scrape/clean any residual carbon from the metallic surface in order to avoid flame-ups and the oil it to avoid sticking. Start up the grill, which can either be a charcoal grill or gas grill (heat at 375 degrees F). If using a gas grill, set the temperature to medium heat and close the lid in order to allow it to heat up. If a charcoal grill is used, light the briquets/charcoal, and then when they are fully heated and well ashed-over (about 30 minutes), evenly distribute over the bottom of the grill.
- Place each skewer onto the cooler side of the grill (sides/edges). I would suggest placing skewers slightly away from the hottest, most central portion of the grill, in order to reduce the risk of burning the outside of the meat before the inside has fully cooked. Lower the lid on the grill, and let cook for about 5 minutes.
- Flip each skewer over in order to ensure even grilling on each side. Allow to cook for about 10-15 minutes more. Check to make sure the drumsticks are fully cooked (one can check with a meat thermometer to ensure a minimum temperature of 155 degrees F has been achieved or, if needed, one drumstick can be sliced open to make sure the center has sufficiently cooked through).
- Serve grilled chicken legs with your fave sides plus caipirinha or Brazilian lemonade.
Nutrition Facts : Calories 877 kcal, Carbohydrate 12 g, Protein 57 g, Fat 63 g, SaturatedFat 12 g, Cholesterol 247 mg, Sodium 2673 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 46 g, ServingSize 1 serving
CHURRASCO DE FRANGO (BRAZILIAN GRILLED CHICKEN)
The Brazilians know what they're doing when meat is involved. Fire-grilled chicken with plenty of olive oil and a squeeze of fresh lemon makes a fantastic cookout plate.
Time 3h
Yield 4
Number Of Ingredients 5
Steps:
- Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate 2 to 24 hours. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bones side down, on grill rack over drip pan. Cover and grill for 50-60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges.
Nutrition Facts :
FRANGO CHURRASCO (GRILLED LEMON & GARLIC CHICKEN)
Light up the grill and throw on this Brazilian-inspired barbecued chicken with a piri-piri, paprika and coriander marinade
Provided by Jennifer Joyce
Categories Main course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 337 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Protein 26 grams protein, Sodium 1.1 milligram of sodium
BRAZILIAN GRILLED LEMON GARLIC CHICKEN (FRANGO CHURRASCO)
Get cookout-ready with this tasty recipe for Frango churrasco - a spicy, chargrilled South American dish. Season chicken with Grill Mates® Brazilian Steakhouse Seasoning and lemon juice for garlicky, lemon-pepper flavor.
Provided by Grill Mates
Categories Entrees,
Yield 4
Number Of Ingredients 6
Steps:
- Mix Seasoning, lemon juice, zest and oil in small bowl. Rub seasoning mixture evenly on chicken.
- Grill chicken 5 to 7 minutes per side, or until cooked through (internal temperature of 165°F). Meanwhile, grill lemon quarters 2-3 minutes per side, until lightly charred.
- Squeeze the grilled lemon over chicken and serve.
Nutrition Facts : Calories 182 Calories
GRILLED CHICKEN HEARTS
Grilled chicken hearts are a Brazilian barbecue classic that you can easily make at home. Read on through to find out where to buy and how to prepare chicken hearts, and with just 2 ingredients plus a hot grill this easy chicken hearts recipe can be part of your barbecue festa too!
Provided by aline_shaw
Categories Appetizer Main Course
Time 11m
Number Of Ingredients 2
Steps:
- Make sure your grill is clean and well oiled to avoid the skewers from sticking to the grill, then preheat your grill to 350F.
- Trim any excess fat and long arteries from the top part of the chicken hearts, if present.
- Add the clean hearts to a bowl, and season them with the sal grosso style rock salt. Stir and assemble them on skewers.
- Then, place the skewers on the hot grill over direct heat and grill for about 5-10 mins, turning them halfway through to make sure they seal evenly on both sides.
- After sealing them, move the skewers away from the flames into indirect heat for them to finish cooking another 15-20 mins, depending on the size of your hearts.
Nutrition Facts : ServingSize 1 serving, Calories 174 kcal, Carbohydrate 1 g, Protein 18 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 154 mg, Sodium 1247 mg, UnsaturatedFat 6 g
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