Grilled Chicken Thighs with Spicy Brazilian Sauces

This is for when you crave the taste of the Brazilian bbq, churrasco, but the weather is not on your side. Here is a recipe for grilled chicken skewers with some fabulous dipping sauces.

Serves 6

Marinade
Crushed garlic
Sea salt
Fresh lime (or lemon) juice
Olive oil
6 Tegel Chicken Thighs – boned and skinless

METHOD:

Combine the marinade ingredients in a ceramic or glass dish. Add the chicken, cover and refrigerate for as long as possible, even overnight.

Thread the thighs onto metal skewers. Heat a grill plate on the gas hob and when hot, brush each skewer with oil and place on the grill. Allow to colour up before turning - a bit of charring will encourage the bbq flavours! Once browned all over, turn the heat down and cook slowly until cooked through.

Serve on platters with sauces and salads as follows.

Sauces for Chicken Skewers

Tomato and Vinegar

In a bowl, grate 2 medium-size firm tomatoesto a pulp and ½ red onion, also grated. Add 1 tablespoon chopped coriander and add a dash of vinegar. Mix well and leave to stand.

Herb Sauce

In a mortar & pestle (or blender) mix 2 cloves garlic, pinch of salt, 2 chopped spring onions, 1 chilli pepper, 2 tablespoons each of chopped coriander and parsley, juice from one lime, 2 tablespoons of olive oil. Work it until a loose paste is formed. Set aside.

Rosemary Paste

In a mortar and pestle, macerate 3 tablespoons rosemary leaves, the juice of one lemon, salt, and olive oil.