Frango de Churrasco
Grilled Chicken. A very popular item. Known for being well seasoned and cooked over charcoal.
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.
Churrasco, the method of grilling meat over coals, has roots in the gaucho traditions of Southern Brazil. The open-fire cooking techniques were developed out of necessity by cowboys who needed a way to prepare meat while tending cattle. Frango de Churrasco applies this tradition to chicken.
Frango de Churrasco is deeply embedded in Brazilian culture, often associated with gatherings, celebrations, and the communal spirit of sharing a meal.
Social Gathering Food
Churrascos are frequently held for family gatherings, birthdays, or any occasion where people come together to celebrate. Frango de Churrasco is a popular and accessible option alongside other grilled meats.
Rodizio Style
In rodizio-style churrascarias (Brazilian steakhouses), various cuts of meat, including Frango de Churrasco, are continuously served at the table until the diner signals they are finished. This emphasizes abundance and hospitality.
Street Food Staple
Grilled chicken, often seasoned similarly to Frango de Churrasco, is a common and affordable street food option throughout Brazil.
Frango de Churrasco typically offers a savory and smoky flavor profile, enhanced by simple yet effective marinades and seasonings.
The primary flavors are savory chicken with a smoky char from the grill. Common seasonings include salt, pepper, garlic, and sometimes a touch of paprika or herbs. Marinades may feature citrus (like lime or lemon juice), beer, or white wine, which contribute acidity and tenderize the meat. Regional variations might include chili peppers for a bit of heat or other local spices.
Marinating for Flavor and Tenderness
Marinating the chicken for at least a few hours, or preferably overnight, allows the flavors to penetrate deeply and helps to tenderize the meat, resulting in a more flavorful and juicy final product.
Grilling Temperature Control
Start with a medium-high heat to sear the outside and lock in juices. Then, reduce the heat to medium or medium-low to cook the chicken through without burning it. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Basting for Moisture
Basting the chicken with the marinade or a simple oil-based mixture during grilling helps to keep it moist and adds another layer of flavor. Be careful not to baste too close to the end, as the sugars in the marinade can burn.
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