Frango churrasco (Grilled lemon & garlic chicken)
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs marinating
- Easy
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- 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 clovescrushed
- 3 tbsp extra virgin olive oil
- 2 tbsp corianderfinely chopped
Nutrition: per serving (6)
- kcal337
- fat23g
- saturates5g
- carbs8g
- sugars7g
- fibre0g
- protein26g
- salt1.1g
Method
step 1
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.
step 2
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.
