Churrasco de Frango
Recipe from
Better Homes and Gardens
This Brazilian recipe for grilled chicken comes with few ingredients, but flavor to spare.
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Ingredients
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1 3- to 3-1/2-lb.broiler-fryer chicken, halvedsee savings
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3 clovesgarlic, quarteredsee savings
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2 tsp.saltsee savings
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1/3 cupolive oilsee savings
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1lemon, cut into wedgessee savings
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Directions
1.
Slightly flatten the chicken halves and place them in a 3-quart rectangular baking dish. In a blender or food processor, blend or process the garlic and salt to make a paste. With blender or processor running, slowly add olive oil. Pour the oil mixture over chicken halves, turning chicken to coat both sides. Loosen breast skin and rub oil mixture under skin. Cover and refrigerate for 2 to 24 hours.
2.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Serve chicken with lemon wedges. Makes 4 servings.
Nutrition information
Per serving: Calories 649, Total Fat 51 g, Saturated Fat 12 g, Monounsaturated Fat 27 g, Polyunsaturated Fat 9 g, Cholesterol 172 mg, Sodium 1293 mg, Carbohydrate 2 g, Total Sugar 0 g, Fiber 0 g, Protein 43 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 3%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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