Quick Weeknights · Portuguese
Frango no Churrasco
Chicken thighs are marinated in piri piri oil before being cooked over an open flame for a distinct char.
Why This Works
The direct contact with the hot grill pan renders the fat perfectly while the piri-piri infusion provides a spicy, acidic kick.
The Upgrade
Brush the skin with a final layer of piri-piri oil immediately after taking the chicken off the heat.
Chef's Secret
Michelin TechniqueScore the skin lightly with a knife before marinating to allow the piri-piri oils to penetrate deeper into the meat.
Ingredients
Total time including resting: 40 min
Directions
Combine piri-piri, lemon zest, olive oil, garlic, paprika, and salt in a bowl to create the marinade.
2 minMassage the marinade thoroughly into the chicken, ensuring it gets under the skin.
3 minHeat a heavy cast-iron grill pan to medium-high; place chicken skin-side down.
1 minCook undisturbed until the skin is deeply charred and crispy.
10 minFlip and cook until the internal temperature reaches 165°F.
8 minLet the chicken rest on a cutting board, allowing the juices to redistribute.
5 minWine Pairing
Encruzado
White Wine
The BottleCasa de Santar Reserva Encruzado
Encruzado possesses both the weight and the acidity to stand up to the piri piri oil and open-flame char. Its complex, layered fruit profile provides a bridge between the smoke and the spicy sauce.
Nutrition per Serving
420
calories
35g
protein
2g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Red Pepper Salad
Sweet, roasted peppers with olive oil and parsley complement the heat of the piri piri chicken.
Ingredients
Directions
Preheat your oven broiler to 500°F.
Place whole peppers on a baking sheet and broil, rotating occasionally, until skins are charred and blistered, approximately 10 to 12 minutes.
Transfer peppers to a bowl, cover tightly with plastic wrap, and steam for 10 minutes.
Peel away the charred skins, discard the seeds and stems, and tear the flesh into uniform strips.
Whisk the olive oil, sherry vinegar, and garlic in a shallow serving bowl until emulsified.
Toss the pepper strips in the dressing, finish with the fresh parsley and sea salt, and serve at room temperature.
Side Dish
Garlic Rice
Savory garlic-infused rice is a classic way to balance the spicy, smoky char of the chicken thighs.
Ingredients
Directions
Rinse the rice under cold water until the water runs clear; drain thoroughly.
In a heavy-bottomed saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for 60 seconds until fragrant and pale golden; do not brown.
Stir in the rice, coating every grain in the garlic butter, then toast for 2 minutes.
Pour in the chicken stock and salt, bring to a boil, then cover and reduce heat to the lowest setting for 15 minutes.
Remove from heat, let steam for 5 minutes, fluff with a fork, and garnish with fresh parsley.
Member Reviews
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Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.