Tuesday 26 October 2010


I have been a fan of Portuguese flame-grilled chicken since I first tasted it.
The Nandos variety was a favourite for a while but then I discovered Braza and Nandos fell by the wayside.

On Sunday I had lunch at Braza (again). I opted for Kingklip and prawns this time, but ordered the chicken as a take out for supper.

As I was quietly enjoying the chicken at home that evening, thousands of little light bulbs suddenly flashed. 'This is not rocket science' read the LED display.

So I decided to do some research.
The process is very simple really, but there are numerous variations on the marinade.

Being a jazz lover, I decided to improvise on the basic melody to give it my personal touch.

I must warn you though. I have not tried this recipe before, but it sounds delicious.
Lets all try it this week sometime?

1 whole chicken. Butterfly the bird and flatten it by pounding with a heavy bottle.

4 tablespoons lemon juice
1 teaspoon lime or lemon rind
5 tablespoons olive oil
1/4 cup red wine vinegar mixed with sherry or cooking wine
1 tablespoon cayenne pepper
10 cloves garlic minced
1 tablespoon paprika
1 heaped teaspoon salt
1 tablespoon chilli flakes
1 teaspoon lime or lemon rind

It is best to prepare the marinade two days before the time to allow the flavours to blend well.
Rub the marinade all over the bird, and allow to rest in the refrigerator for at least four hours. Overnight if possible.

Place chicken, skin down on the grill over medium heat coals.
Close lid and let it cook for about ten minutes before turning and basting with more of the marinade.

Allow to cook for about 40-minutes, turning and basting every 15-minutes.

You can also do this in the oven on 180c, but obviously you will not get the flame-grilled taste.
The above recipe is probably going to be hot, so if you prefer a milder version adjust the chilli and cayenne pepper.

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