Grilled Chicken Brazilian Style Recipes

GRILLED CHICKEN HEARTS

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.

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-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.

CHURRASCO DE FRANGO (BRAZILIAN GRILLED CHICKEN)

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.

BRAZILIAN GRILLED LEMON GARLIC CHICKEN (FRANGO CHURRASCO)

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.

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.

BRAZILIAN CHICKEN A MINEIRA

Steps:

• Whisk vinegar, garlic, and paprika together in a large bowl. Add chicken and turn to coat. Let marinate in the refrigerate, at least 1 hour.
• Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until golden, about 5 minutes. Add chicken, discarding marinade; cook until browned, about 5 minutes per side.
• Stir tomatoes, bay leaves, and salt into the skillet. Add a little water to prevent sticking. Reduce heat to medium and cook, adding water to thin sauce as needed, until chicken is tender, about 40 minutes.

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!

ESPETO DE CORACO DE GALINHA (GRILLED CHICKEN HEART SKEWERS)

Steps:

• Whisk soy sauce, parsley, beer, poultry seasoning, achiote powder, ginger, garlic, salt, and pepper together in a bowl until marinade is well mixed; add chicken hearts. Cover bowl and marinate in the refrigerator for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken hearts from marinade and discard marinade. Assemble chicken hearts on metal skewers.
• Cook on the grill, turning halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO RECIPE

Steps:

• Light the grill.
• In a shallow dish, combine 3 tablespoons of oil with ⅔ of the minced garlic
• Coat the chicken with half of the garlic oil and season with ¼ teaspoon of salt and ⅛ teaspoon of pepper.
• Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 minutes for the legs.
• Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
• Add the onion and cook, stirring occasionally, for about 5 minutes until translucent.
• Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer.
• Add the tomatoes, the coconut milk, the remaining ½ teaspoon salt, and a pinch of pepper.
• Bring to a simmer and cook, stirring occasionally, for about 5 minutes until thickened.
• Stir in the cilantro and serve with the chicken.