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Frango churrasco
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Spicy chargrilled chicken with intense flavor, marinate longer for more punch. Enjoy with cooling yogurt.
Ingredients:
  • ½ a bunch of fresh flat-leaf parsley
  • 4 free-range chicken legs or 8 thighs skin on, bone in
  • 1 lemon
  • 2 fresh red chillies
  • natural yoghurt

  • 3cm piece of ginger
  • 4 cloves of garlic
  • 60 ml olive oil
  • ½ tablespoon paprika
  • ½ tablespoon dried chilli
Instructions:
  • Prepare the marinade by peeling and chopping the ginger, then peeling and crushing the garlic. Combine them in a bowl with oil, paprika, dried chilli, lemon zest and juice, and mix well. Reserve the parsley leaves. Finely chop the stalks and add to the bowl. Season and mix thoroughly. Massage the marinade into the chicken and refrigerate covered for at least 2 hours, preferably overnight. When ready to cook, preheat the oven to 190ºC/375ºF/gas 5 and prepare your barbecue or griddle pan. Wipe excess marinade from the chicken and cook skin-side down until crispy and golden. Char the lemon halves and chillies, then chop the chillies with most of the parsley leaves. Transfer the chicken to a roasting tray, cover with foil, and bake for 35 to 40 minutes. Baste the chicken with reserved marinade and tray juices towards the end. Finish by dressing the chicken with charred lemon juice, charred chillies, and serve with yoghurt and parsley.

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