There is nothing better than throwing a barbecue party in the summer. Speaking of BBQ dish, you cannot go wrong with Brazilian char-grilled chicken, popularly known as frango churrasco.
Furthermore, it only uses simple spices and ingredients. However, it is insanely delicious and filling. If you are looking to serve it up at your next outdoor bash, have a gander at our amazing recipe below.
“Spicy Brazilian-style grilled chicken with parsley yogurt sauce.”
This frango recipe serves four people. Each serving contains: calories 100 (5%), protein 7 grams (14%), fat 7.2 grams (10%), carbs 1.8 gram (1%), saturates 1.6 gram (8%), sugars 0.8 gram (1%), and fiber 0.3 gram.
Ingredients for Frango Churrasco Recipe
- 8 chicken thighs or 4 legs (bone in, skin on)
- 2 fresh large red chilies
- 1 lemon
- half a bunch of Italian parsley
- plain yogurt
Piri-Piri Chicken Marinade
- 4 garlic cloves (peeled and crushed)
- zest and juice of 1 lemon
- half a tablespoon dried chili powder
- half a tablespoon paprika powder
- 60 milliliters extra virgin olive oil
- a piece of 3 centimeters long fresh ginger (peeled and chopped)
Method for Frango Churrasco
Prepare the piri-piri marinade first. Add the garlic, paprika powder, ginger, dried chili, olive oil, and lemon juice and zest to a large mixing bowl. Then, mix everything thoroughly.
Handpick the Italian parsley leaves, set them aside. Next, chop the parsley stalks finely and put them into the mixing bowl. Season the marinade. Combine well until everything is integrated.
Add the chicken to the bowl. Rub the marinade over it thoroughly. Cover with cling wrap and refrigerate for about 2 hours. It is highly recommended to chill the chicken overnight.
The longer the marinating process, the more flavorful the chicken gets. Bring the chicken to room temperature for at least 1 hour before grilling.
Preheat the oven to 190ºC/375ºF/gas 5. Light up the outdoor barbecue until hot or heat the griddle pan on the hob.
Remove the chicken legs or thighs from piri-piri marinade and pat them dry. Place them on a griddle pan or barbecue. Be sure you cook the chicken skin side down, until golden and crispy. Flip and grill the other side.
Cut the lemon in half. Next, place it on the griddle pan or barbecue, along with fresh chilies. Lightly char them and transfer to a wooden board. Coarsely chop the red chilies with three-quarter part of parsley leaves. Set them aside.
Place the chicken on a roasting tray. Then, use the tin foil to cover it. Put it in the oven for about 35 to 40 minutes, or until the meat is completely cooked.
For the last 15 minutes of roasting time, remove the tray from the oven. Baste the chicken with the tray juices and remaining piri-piri marinade. Leave it uncovered and return the tray to the oven. Roast the chicken until browned and nice.
Take the tray out of the oven. Dress the chicken with charred lemon juice and sprinkle over the chopped chilies. Serve with parsley yogurt sauce and enjoy! You do not need to be a grill master at your upcoming cookout. Just try our incredible frango churrasco recipe. We guarantee it will impress and please all your BBQ party guests.