By 2014-06-30 InFood, Recipes
 

Brazilian Spicy Barbecued Chicken

With the World Cup in full swing, everything appears to be Brazilian! So for last weekend’s England game, as a pre match feast we decided to have a Brazilian BBQ and this following dish was a hit with football loving guests. First a bit of history …

Barbecuing, or as it is known in Brazil ‘Churrasco’, started over 400 years ago by the cattle ranching Gauchos in the Rio Grande do Sul region of Brazil.

Today the popularity of Brazilian Barbecue has led to the founding of dozens of restaurants all over the world. If you get the chance, I whole-heartedly recommend that you give one a try. On the menu you will usually find prime rib, linguiça (a Portuguese sausage), lamb kebabs, chicken legs, fish and a whole host of other dishes.

All meats are cooked on long skewers placed on racks over the fire with fattier items placed on top so that the juices will drip down and flavour the other cuts. When the meats are cooked, waiters carry the skewers around, table to table, carving off pieces onto your plate. This is the Rodízio experience! Without moving from your table, you can experience virtually unlimited dishes until your stomach fails you and it’s time to crawl home. So to the dish. So to the recipe.

Brazilian Spicy Barbecued Chicken
Serves six
Equipment
Long metal skewers
1.5kg chicken, spatchcocked

Marinade
6 red chillies, halved lengthways and deseeded
3 garlic cloves
4 plum tomatoes, halved
1 tbsp thyme leaves
Olive oil
1 tsp dried oregano
2 tsp red chilli flakes
4 tbsp sherry vinegar
2 tsp sweet paprika
3 tsp salt
Honey sauce
2 tbsp runny honey
1 tbsp cider vinegar
1 tsp Dijon mustard

Preheat the oven to 180C/350F/gas 4. Place the chillies, garlic and tomatoes in a baking tray and toss with the thyme, some salt and a good splash of oil.
Roast for 10 minutes until the chillies are just softened.
Whizz until fine in a blender or food processor.
Add the remaining ingredients, blend again for a moment, then season to taste with salt. Coat the chicken with the marinade and rub into every nook and cranny.
Preheat your barbecue and leave the chicken to marinate while it heats up. The trick is to get it really hot and then leave it to cool just a little, so the bird cooks fast over a good, strong heat but doesn’t burn before it is done.
Combine all the honey sauce ingredients in a small bowl. Thread a couple of metal skewers on each side of the chicken so you can easily pick it up and turn it over.
Sprinkle the chicken with extra salt and place it on the hot barbecue for 20 minutes, turning once, and frequently dousing it with the honey sauce. Cook until sticky and caramelised, and the juices from the chicken run clear.

BY CHRIS WINSTANLEY

Article supplied by Chris Winstanley from Moveison outdoor living store near Lagos


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