Brazilian BBQ chicken
Ready in no time at all, our take on your favourite piri-piri chicken will have you cooking at home instead. Serve with sweet potato fries & crunchy slaw or a salad for a light dish.
- 8 chicken thighs, skin on
- 2 lemons, zest and juice (or 4 tbsp of bottled lemon juice)
- 3 crushed garlic cloves
- 3 tbsp brown sugar
- 3 tbsp extra virgin olive oil
- 1 tbsp coriander, chopped
- 1 tbsp piri-piri sauce
- 1 tbsp paprika
Place all the ingredients in a non-metallic container, mix together and cover. Put this in the fridge for at least 2 hours but leaving the chicken to chill and marinate overnight will give it the most flavour.
Before grilling, bring the mixture to room temperature.
Make 2 skewers, with 4 thighs on each. Cook on a very hot barbecue or hob for 5 minutes. Turn the skewers and grill the other side for 5 minutes. If they need some more time, continue to cook on a medium heat, until juices run clear.