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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.

Prep Time 
Cook Time 
Total Time 
Servings 
8

Ingredients 

CHICKEN

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

VINAIGRETTE

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

Instructions 

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.

Cuisine 
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Cooking Method 
Marinate Time 
Leaf

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