Frango churrasco (Grilled lemon & garlic chicken)
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Frango churrasco (Grilled lemon & garlic chicken)

By Jennifer Joyce

Light up the grill and throw on this Brazilian-inspired barbecued chicken with a piri-piri, paprika and coriander marinade

  • Prep:15 mins
    Cook:15 mins
    plus 2 hrs marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 337
  • fat 23g
  • saturates 5g
  • carbs 8g
  • sugars 7g
  • fibre 0g
  • protein 26g
  • salt 1.1g

Ingredients

  • 900g boneless chicken thighs (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 cloves, crushed
  • 3 tbsp extra virgin olive oil
  • 2 tbsp coriander, finely chopped

Method

  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.

  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.

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