Grilled Chicken Brazilian Style Recipes

Steps:

• Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.
• Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large - keep the heat on medium so they don't burn. Remove and keep warm under foil.

Steps:

• Reserve 1/4 cup parsley for later use. Mix remaining parsley with next 5 ingredients until blended.
• Loosen skin from leg quarters. Reserve half the dressing mixture for later use; rub remaining onto chicken meat under skin. Refrigerate 2 hours.
• Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning occasionally and brushing with half the reserved dressing mixture for the last 10 min. Meanwhile, cook rice as directed on package, omitting salt.
• Add cheese and remaining parsley to rice; mix lightly. Brush chicken with remaining dressing mixture. Serve with rice mixture.

Steps:

• Light the grill.
• In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
• Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
• Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
• Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
• Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
• Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
• Stir in the cilantro and serve with the chicken.

Steps:

• Clean chicken and rub with salt.
• Combine olive oil and garlic and marinate chicken for at least 2 hours.
• Place chicken on the grill and roast slowly. Delicious!