Brazilian cachaça chicken

Brazilian cachaça chicken

By
From
Ben's Meat Bible
Serves
4
Photographer
Benito Martin

This dish is ideal for barbecues or parties. The cachaça and lime gives the chicken a great flavour. If you like, serve it with aïoli for dipping; it will be like Carnival in your mouth.

Ingredients

Quantity Ingredient
4 boneless, skinless chicken breasts, cut in half lengthways if very large
bamboo or metal skewers
coconut cream, to brush
1 handful chopped coriander leaves, to serve
lime wedges, to serve

Marinade

Quantity Ingredient
60ml cachaca
1 lime, grated zest and juiced
1 handful coriander leaves, finely chopped
1 fresh green jalapeno chilli, seeds removed, finely chopped
2 tablespoons olive oil
1 tablespoon honey
1 garlic clove, crushed
1 teaspoon sea salt

Method

  1. Combine all of the ingredients for the marinade in a large non-reactive bowl. Add the chicken and toss to coat well. Refrigerate for at least 1–2 hours, or overnight.
  2. If using bamboo skewers, soak them in water for 10 minutes before using.
  3. Thread one piece of chicken onto each of the skewers. Heat a chargrill pan over medium heat (or crank up the barbecue) and brush the grill with coconut cream. Cook the chicken skewers for 6–8 minutes, turning occasionally and brushing with coconut cream frequently until the chicken is cooked through and lightly charred. Serve sprinkled with coriander and a squeeze of fresh lime.

Note

  • Cachaça is a Brazilian spirit made from sugarcane juice and is available from most bottle shops.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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