Barbecue season is here and the fourth of July weekend is upon us. And since America is a melting pot, how about celebrating her birthday with something different?
Along with traditional burgers and hot dogs try grilling up some spicy chicken. This is one of my favorite recipes for grilled chicken, or frango grelhado. Pleasingly spicy, beautiful color, tender and juicy. I like to serve it with rice and a simple salad of greens and summer tomatoes but it will go with anything you have on the menu for your Independence Day side dishes.
1 clove garlic, crushed
1 bay leaf, crumbled
1 Tbsp rock salt
1 Tbsp smoked paprika
½ tsp red pepper flakes
½ tsp freshly ground pepper
3 Tbsp olive oil
6 chicken thighs or breasts cut in halves/thirds
1 lemon or lime, halved (optional garnish)
1. Mix all ingredients together in a small bowl.
2. Rub over chicken thighs and marinate in the fridge for 1 to 24 hours.
3. Grill chicken on the barbecue on medium-high heat until chicken is tender and the juices run clear when gently pressed.
4. Optional: Squeeze a bit of lemon or lime over the cooked chicken for an added burst of flavor
Please note: Credit for the chicken recipe and picture goes to Finn of Port and Fin. See it here.
I’ve not tried this in the oven as I have other go-to recipes for baked chicken. But if the weather doesn’t cooperate with you, baking instructions are included with Finn’s recipe. Follow link above.
Have leftovers? They’re great too! Rewarm and serve with whatever you have around: rice, grilled veggies, Asian noodles or just chop up and serve cold over a salad.