Filé de Frango Grelhado
Grilled chicken fillet.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Chicken Point
Grilled meats have been a staple in Brazilian cuisine since the colonial era, influenced by indigenous grilling techniques and European meat consumption habits. Chicken, easily raised and relatively inexpensive, became a popular protein, adapting to various grilling styles.
Filé de Frango Grelhado is a versatile and widely consumed dish in Brazil, reflecting the country's appreciation for simple, healthy, and accessible cuisine.
Everyday Meal
It's a common choice for a quick and easy lunch or dinner, often served in restaurants (especially 'por quilo' - pay by weight) and homes alike.
Health-Conscious Choice
Grilled chicken is seen as a healthier alternative to fried or heavily sauced meats, making it a popular option for those watching their diet.
Versatile Accompaniment
It's often paired with rice, beans, salad, and farofa, making it a complete and balanced meal.
Filé de Frango Grelhado offers a simple yet satisfying flavor profile, emphasizing the natural taste of chicken enhanced by seasonings.
The primary flavor is the savory taste of grilled chicken, often seasoned with salt, pepper, garlic, and sometimes herbs like parsley or oregano. Marinating in citrus juice or white wine is common to tenderize the chicken and add subtle acidity. The grilling process imparts a smoky char, adding depth of flavor. Olive oil is often used to prevent sticking and enhance the natural chicken flavor.
Marinating for Tenderness
Marinating the chicken fillets for at least 30 minutes, or preferably a few hours, in a mixture of olive oil, lemon juice or white wine, garlic, and herbs tenderizes the meat and infuses it with flavor.
Even Thickness
Pounding the chicken fillets to an even thickness ensures they cook evenly and prevent them from drying out.
Grilling Temperature
Grill over medium heat to allow the chicken to cook through without burning the exterior. A meat thermometer is useful to ensure the internal temperature reaches 165°F (74°C).
Resting Period
Let the chicken rest for a few minutes after grilling before slicing or serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
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