Frango churrasco (Grilled lemon & garlic chicken)

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

900g boneless chicken thigh (skin-on if possible)

zest and juice 2 lemons

1 tbsp paprika

1 tbsp mild piri-piri sauce

2 tbsp soft brown sugar

3 garlic cloves , crushed

3 tbsp extra virgin olive oil

2 tbsp coriander , finely chopped

Directions

Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.

Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large – keep the heat on medium so they don’t burn. Remove and keep warm under foil.

Nutrition

• Calories: 337
• Total Fat: 23 g
• Saturated Fat: 5 g
• Sodium: 1.1 mg
• Total Carbohydrate: 8 g
• Total Sugars: 7 g
• Protein: 26 g