Portuguese Chicken Skewers With A Cilantro Yogurt Dip Food

PORTUGUESE CHICKEN SKEWERS WITH A CILANTRO YOGURT DIP

Steps:

• Preheat on high a BBQ grill, grill pan on the stove-top or oven broiler, with rack about 6-inches from heat. If using oven broiler, line a baking sheet with aluminum foil and set aside.
• In a large bowl, mix together the paprika, cayenne, oregano garlic salt, pepper and oil. Add prepared chicken and mix well to coat.
• Thread the chicken onto 3 or 4 long metal skewers and tuck 3 oregano sprigs onto each skewer between the chicken pieces. Be sure not to push the chicken together too much, so it cooks quickly and evenly.
• Cook the chicken on the BBQ for 3-4 minutes per side, in a grill pan for 4-5 minutes per side or under the broiler for 5-6 minutes per side (on aluminum foil lined baking pan), or until charred in spots and cooked through. When you turn the chicken over, place the lemon halves cut side down on the grill or grill pan or cut-side up under the broiler and allow them to cook until the chicken is done.
• Meanwhile, to make the coriander yogurt sauce, place the yoghurt, cilantro (or parsley) leaves, coriander, salt and pepper in a small food processor and process for 30 seconds to combine.
• Serve the skewers with the yogurt sauce, grilled lemon and micro greens or a salad, if you like.

HOMEMADE PORTUGUESE CHICKEN

Steps:

• Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
• Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
• Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).