Brazilian Chicken Churrasco Skewers with Herbal Garlic Vinaigrette
Small skewers of meat, char-grilled on open fire braziers, are a popular street snack in Brazil. The piri-piri sauce in the marinade is a Portuguese hot chile sauce that can be found bottled, but other hot sauces can be substituted. The herbs and garlic in the aromatic vinaigrette are traditionally pounded in a mortar & pestle, but a mini-chopper works just as well.
4 to 6 (28 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts
2 large limes, zest grated + juice
2 tablespoons honey
1 tablespoon piri-piri or other liquid hot sauce
2 teaspoons smoked paprika
1 teaspoon ground coriander
3 cloves garlic, crushed
3 tablespoons olive oil
1 cup lightly packed flat-leaf parsley, cilantro, and oregano, finely chopped
4 cloves garlic, finely chopped
2 small shallots, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper to taste
2/3 cup olive oil
Torn fresh cilantro leaves to taste
Heat grill to medium-high heat. Slice chicken crosswise into thin strips; place in a large bowl. Add lime juice, lime zest, honey, hot sauce, paprika, coriander, garlic, and 3 tablespoons oil. Toss chicken until well coated. Refrigerated for at least 1 hour.
Thread chicken onto short bamboo skewers. Place on grill. Cook 5 to 7 minutes, turning once, until deep golden brown and charred around the edges and no longer pink in center.
To make the sauce, mix together all ingredients but the 2/3 cup oil in a medium bowl until well blended. Whisk in the oil. Serve with grilled chicken skewers; sprinkle with torn fresh cilantro leaves.
- Serving Size
- PER SERVING
Calories from Fat64%
- DAILY VALUE
- DIETARY EXCHANGES
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Raising Goodness ®