Churrasco Chicken | Brazilian-Style BBQ Chicken | Food Wishes
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Hello, this is Chef John from
foodwishes.com with terrasco
chicken. That's right, this incredible
South Americanstyle barbecue is more
commonly associated with beef. But the
chicken version is amazing. And since I
was looking for something to pair with a
chimmy cherry potato salad, I thought
this would be the perfect choice. And I
think my friends in Brazil, Uruguay, and
probably Argentina would definitely
agree. And to get started, the first
thing we'll do is put together our
marinade, which is going to start with a
whole bunch of sliced garlic, as well as
one seated and sliced hot Fresno chili
pepper. And what we'll do is add a nice
big spoon of coarse sea salt to those
ingredients in a mortar. And then we'll
take the pestle and we will start
bashing. And we will keep bashing until
we formed a coarse paste. And yes, you
can use a blender, but we are always
going to extract more flavor this way.
And that's it. Once our coarse paste has
been produced, we will transfer in a
whole bunch of freshly grated lemon
zest, followed by some dried
oregano. And then we're also going to
want a couple teaspoons of
paprika, which can be regular or smoked.
Okay, either will work since we're going
to grill this anyway. And then we'll
finish up with a little bit of ground
cumin, at which point we'll give this
another bashing and smashing, not to
mention a little bit of mashing. And
we'll work that over for about a minute.
During which time, our lemon oils are
going to be mingling with our hot pepper
oils and our garlic oils. And right
about here, things should be smelling
really, really good. And that's it. Once
our mixture is looking a little
something like this, we will finish up
with our liquid ingredients, including
some freshlysqueezed lemon juice,
followed by some red wine vinegar,
although I'm pretty sure any vinegar
will work here. And I've used cherry a
few times, and that's really nice. And
then last but not least, we'll add some
olive oil. And we'll go ahead and stir/g
grind all that together for maybe half a
minute or until the mixture
emulsifies. And that's it. Believe it or
not, our marinade is done. And as I grab
a freakishly small wooden spoon to give
you a little better look at this, I
should mention this is a pretty awesome
sauce just to use like this as a
condiment on pretty much anything that
would come off a grill. But here we're
using it as a marinade. So, what we'll
do is set that aside while we prep our
chicken thighs. And for this, we're
going to use ones that have the skin on
and the bone in. And as usual, we're
going to make a couple cuts through the
skin. But this time, we're not going
down to the bone. Right here, I want you
to make a very shallow cut, barely going
through the skin since what we're going
to do is flip this over and actually
remove the bone, which is way easier
than you'd ever imagine. And once we
identify which direction it's going, we
will make a cut right on the bone in the
same direction. And by cutting on top of
the bone and on either side of the bone,
it's going to be pretty easy to get to a
point where we can slide our finger
underneath the bone. And once we can do
that, the rest is easy since all we'll
do is slide our knife underneath and
then cut towards both ends and we should
be able to remove that bone without
losing too much meat. And in a perfect
world, all the cartilage and connective
tissue comes with it. but it usually
doesn't. So once it's deboned, just go
ahead and trim off anything that still
remains. Okay? If it's not meat or skin,
you can get rid of it. And I should
mention this is totally optional and you
can leave the bone in. But trust me,
this little bit of prep really does make
for a much more luxurious eating
experience later. So we will do that to
a thighs and then we'll transfer those
into a zip top bag. And then I know we
use some salt when we ground our chilies
and our garlic, but I'm going to add a
little extra here so we have this
properly seasoned. But you know my rule
of thumb, we want about a teaspoon of
kosher salt per pound of meat. And then
we'll transfer in our marinade. At which
point we'll use our tongs to give this a
very, very thorough mix. Okay. For some
recipes, I just let you massage the
outside of the bag to mix things around.
But chicken thighs, especially deboned
chicken thighs, have tons of nooks and
crannies. And every one of those nooks
and crannies, has to have some of this
marinade in it. And once we're very sure
that's happened, we will squeeze out as
much air as we can out of the bag. And
we will seal it up and then ideally
transfer this into the fridge to
marinate overnight. Okay? You can get
away with a couple hours if you have to
and it will still be good. It just won't
be as good. But anyway, we'll leave that
up to you. I mean, you are after all the
Leanne rhymes of your marination times.
And if you're keeping score at home, I
went for about 14 hours. And that's it.
We'll open up the bag and grab some
tongs. And the good news is we don't
have to drain this or wipe it off. We
can put it on the grill just like this.
And when we place that on, we definitely
want to start with the skin side down.
And as usual, I'm going with a very
mature charcoal fire. Just very hot
white ashy coals. And what we'll do is
give that first skin side just two
minutes before we flip it over. And of
course, there's no way to predict the
direction of the wind, unless you're
filming a video where you're going to
turn some chicken, in which case there's
a 100% chance it's going to be blowing
towards the camera. So, after flipping a
few, I moved to the other side of the
grill, which made for a little clear
shot. And then once those have all been
turned and spaced nice and evenly, we
will let that meat side grill for about
five minutes before we turn these back
over. And the reason we only give the
skin a couple minutes to start is
because that's where most of the fat is
and the part that's most likely to char.
So we'll do the majority of the cooking
on the meat side. But don't worry, the
skin side's going to be beautiful as
well. Since after about five minutes, we
will flip this back over to the skin
side. And we'll give it another minute
or maybe two minutes or as far as we can
push it to achieve a nice beautiful
golden brown finish with a few char
marks. And more importantly, our chicken
is cooked all the way through. And if
you watch me grill before, you know I
like to play with my food. And once I
have some nice color on both sides and
I'm getting close to being done, I will
just randomly flip those back and forth
where and when I think it's needed. And
the great thing about a chicken thigh is
it's not that easy to dry out, unlike a
breast. So, we can be a little more
aggressive trying to get a nice brown to
finish. And of course, if some of the
smaller pieces finish early, pull them
off since there is no way that all eight
of your thighs were the same size. I
mean, my thighs aren't the same size and
I only have two of them. And that's it.
Once I had those all removed to a plate,
I headed back inside and transfer those
onto a serving platter. And then because
I'm not insane, I drizzled over the
accumulated juices from the plate. And
if that's not some of the most beautiful
grilled chicken you've ever seen, I
would love to see whatever you thought
looked better. And I'll serve some up
properly in a moment. But this was just
smelling and looking too good not to dig
right in. And that, my friends, is going
to be some of the juiciest, most
flavorful grilled chicken you've ever
had. So, I really did love everything
about that. And I went ahead and plated
Key Vocabulary (50)
toward
"Go to school."
belonging
"Cup of tea."
also
"You and me."
inside
"In the house."
specific
"That book."
A third-person singular pronoun used to refer to an object, animal, or situation that has already been mentioned or is clear from context. It is also frequently used as a dummy subject to talk about time, weather, or distance.
Used to show who is intended to have or use something, or to explain the purpose or reason for an action. It is also frequently used to indicate a specific duration of time.
A function word used to express negation or denial. It is primarily used to make a sentence or phrase negative, often following an auxiliary verb or the verb 'to be'.
A preposition used to indicate that something is in a position above and supported by a surface. It is also used to indicate a specific day or date, or to show that a device is functioning.
A preposition used to indicate that people or things are together, in the same place, or performing an action together. It can also describe the instrument used to perform an action or a characteristic that someone or something has.
A conjunction used to compare two things that are equal in some way. It is most commonly used in the pattern 'as + adjective/adverb + as' to show similarity.
Used to refer to the person or people that the speaker is addressing. It is the second-person pronoun used for both singular and plural subjects and objects.
Used to identify a specific person, thing, or idea that is physically close to the speaker or has just been mentioned. It can also refer to the present time or a situation that is currently happening.
A coordinating conjunction used to connect two statements that contrast with each other. It is used to introduce an added statement that is different from what has already been mentioned.
The word 'we' is a first-person plural pronoun used to refer to the speaker and one or more other people collectively. It is used as the subject of a sentence or clause.
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Description
This churrasco chicken, marinated in a beautiful garlic, chili, and herb paste, and grilled to absolute perfection, is some of the most juicy and flavorful chicken you will ever have. Serve...
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