Delicious Barbequed Chicken Recipe
Why You Will Love This Recipe
Fire up the grill for some mouthwatering barbequed chicken! This recipe takes a nod from the Brazilian favorite "frango na brasa," featuring juicy chicken marinated in a zesty mix of garlic, olive oil, lemon juice, and piri piri sauce for that perfect kick. Ideal for summer BBQs or any get-together, pair it with crispy Portuguese fries, and watch everyone come back for more!
Tips for Success
• For maximum flavor, marinate the chicken in the garlic, olive oil, lemon juice, and piri piri sauce for at least 4 hours or overnight in the refrigerator. This allows the marinade to penetrate the meat and enhances the overall taste.
• Avoid using too much lemon juice in the marinade, as it can make the chicken too acidic and toughen the meat. Stick to the recommended 2 tablespoons and adjust the seasoning with additional piri piri sauce for heat instead.
• When barbecuing, ensure your grill is preheated to medium-high heat before placing the chicken on it. This helps to sear the outside, locking in moisture. Additionally, turn the chicken occasionally to prevent burning and ensure even cooking throughout.
Frequently Asked Questions
What can I use as a substitute for piri piri sauce?
If you don't have piri piri sauce, you can substitute it with a combination of hot sauce, paprika, and a squeeze of lemon juice for a similar flavor profile. Alternatively, you can use sriracha or any other hot sauce that you prefer.
How should I store leftover barbequed chicken?
Leftover barbequed chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Be sure to wrap it tightly to prevent freezer burn.
What if my chicken is not cooked evenly?
If your chicken is not cooking evenly, it could be due to the grilling temperature or the size of the pieces. Make sure to cook on medium heat and avoid direct flames. You can also turn the chicken pieces frequently to promote even cooking and use a meat thermometer to ensure an internal temperature of 165°F (75°C) for safety.
Recommended Drink Pairings
- Sauvignon Blanc: Its crisp acidity complements the garlic and lemon in the chicken.
- Pale Ale: The hoppy bitterness balances the richness of the barbequed chicken.
- Lemonade: The refreshing citrus notes enhance the flavors of the dish.
- Sparkling Water: The bubbles cleanse the palate between bites of flavorful chicken.
- Iced Tea: A lightly sweetened iced tea provides a cooling contrast to the spicy piri piri sauce.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Cut the chicken and separate legs and wings.
- Then make a few cuts on the thickest parts (legs and chest).
- Meanwhile, in a mortar make a paste with the garlic, parsley, salt and piri piri sauce.
- Add the lemon juice and olive oil and stir well.
- Thoroughly rub the chicken pieces with this prepared sauce and marinate for at least half of a day.
- Slowly roast in charcoal or an electric grill.
- Once in a while, while the chicken roasts, brush it using the sauce you used to marinate the chicken.
- Accompany with chips (Portuguese fries).
Adapted from a Recipe by: Curry, saborintenso.com
Nutritional Facts (Per Serving)
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