By Fran Lane

This Brazilian recipe is an original and crowd-pleasing addition to the barbecue. This recipe comes from a galetaria (Chicken shop) in Rio de Janeiro. Flavorful, simple, unique and delicious, this is one recipe you won’t want to pass up. I got this recipe from Brazilian Barbeque and Beyond by David Ponte, Jamie Barber, and Lizzie Barber. Enjoy. Tom~

Cachaças Grilled Chicken

1 pound 2 ounces skinless, boneless chicken thighs / 3 garlic cloves, finely crushed / 1/2 teaspoon dried or fresh chopped oregano / 4 tablespoons cachaça (I substituted with “DonQ Cristal Rum”) / 2 tablespoons olive oil / 1 teaspoon sea salt / 1/2 teaspoon freshly ground black pepper / few sprigs Italian parsley, finely chopped / lime wedges, to serve (optional)

Open out the chicken thighs and place them on a cutting board. Cover them with plastic wrap and lightly bash them with a meat mallet or rolling pin until the meat is of even thickness. Place in a shallow dish and add the garlic, oregano, cachaça, olive oil, salt, and pepper. Use your hands to toss and coat the chicken, working the marinade into the flesh. Cover with plastic wrap and chill for at least 4 hours.

Remove the chicken from the refrigerator half an hour before you start cooking and let it come to room temperature. Light the barbeque and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until hot. Cook on the griddle or barbeque for 3 to 5 minutes on each side, until just cooked through─the chicken should feel firm when lightly pressed. Let rest for 5 minutes before serving with a sprinkling of chopped parsley and lime wedges on the side.


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