Cachaca Grilled Chicken
This recipe originated at Sat's Galeto, one of the top chicken shop in Rio. It is easy to prepare and a crowd pleaser for sure.
- 1½ lb skinless, boneless chicken thighs
- 4 garlic cloves, finely chopped
- 4 Tbsp cachaca (base liquor of Brazil used in most blended drinks)
- ½ tsp fresh oregano, chopped
- 2 Tbsp olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- Few sprigs Italian parsley, finely chopped
- Lime wedges, optional
- Open up the chicken thighs and place them on a cutting board. Cover them with a 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, cachaca, olive oil, salt, and pepper. Use your hand to coat and toss 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 barbecue and let the flames die down before starting to cook. You may thread the chicken onto metal skewers which will make it easier to turn them on the barbecue. Cook for 4-5 minutes on each side until just cooked through. Let rest for 5 minutes before serving with a sprinkling of chopped parsley and lime wedges on the side. Serve with grilled portobello mushrooms or spicy eggplant.