Grilled Chicken Thighs with Spicy Brazilian Sauces
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.
Fresh lime (or lemon) juice
6 Tegel Chicken Thighs
– boned and skinless
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.
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.
In a mortar
and pestle, macerate 3 tablespoons rosemary leaves, the juice of one lemon,
salt, and olive oil.