BRAZILIAN-STYLE GRILLED CHICKEN
Add some sunshine to even the cloudiest day with this brilliant Brazilian-Style Grilled Chicken. Get out the hot sauce and honey and let's get started.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
BRAZILIAN BBQ CHICKEN
Number Of Ingredients 4
Steps:
- Clean chicken, rub thoroughly with salt and soak in oil and garlic to marinate for 2 hours. Place the chicken on grill and roast slowly. Baste with oil during roasting. Hint: Pre-cook chicken in a large pot with salt. It will make the roasting taste better in the inner parts.
BRAZILIAN CHICKEN WITH COCONUT MILK
This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.
Provided by MLYIN
Categories World Cuisine Recipes Latin American South American Brazilian
Time 45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g
BRAZILIAN BEER CHICKEN
Another recipe I found in Steven Raichlen's "The Barbecue Bible" and this is what he states about the recipe: "The United States isn't the only place where beer and barbecue are inextricably interwoven. In Rio de Janeiro, I came across this savory grilled chicken, which owes its exceptional succulence to a two-day bath in beer. Try, if possible, to find a Brazilian beer if you can: Antarctica (a pilsener-style brew) will produce a mild-flavored chicken; Xingu Black Beer (a dark bitter stout) will produce a bird with a rich, malty flavor. Serve with Crazy Rice or Brazilian Black Beans with Bacon. Note: Time doesn't include the 6 - 48 hours for marinating.
Provided by diner524
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 566.5, Fat 44.6, SaturatedFat 8.5, Cholesterol 85, Sodium 88, Carbohydrate 11.1, Fiber 1.4, Sugar 1.4, Protein 22.8
BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)
I found this recipe online from Derrick Riches guide to barbecue and grilling. If you've had Brazilian barbecue beef before, you know how delicious it is. Almost any kind of meat can be used for this recipe. If you wish you can place the pieces on a rotisserie. Serve with Brazilian or white rice. This recipe is yummy and easy!
Provided by Iron Woman
Categories Brazilian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill.
- Cut tenderloin into about six pieces.
- Reduce heat and place tenderloin pieces on the grill.
- As the meat started to cook dissolve the salt in the water and add the garlic.
- When the meat is browned on the outside baste.
- Keep basting throughout until the meat is done.
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
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