Go out and seek ground bay, RIGHT NOW! If I didn't convince you to buy this unique spice when I introduced it's use with my Greek Ribs, then my Churrasco Chicken will.
My barbecue hasn't even cooled as I'm writing this urgent post to you. This recipe for Churrasco chicken is that good. I had originally bought ground bay months ago in anticipation of trying this recipe out when barbecue season has arrived.
My patience with the melting snow has worn thin. I lifted and dragged my barbecue to a spot on the deck where the sun shines and the snow melts. Open the fridge, crack open a beer and let's celebrate...I can grill again!
The inspiration for this recipe came from an Australian-produced show called Food Safari and it's hosted by Maeve O'Meara. Each episode of the show focuses on a particular cuisine. This time I watched the show's exploration of Portuguese cuisine.
From watching a few of the show's episodes, I get the impression that Canada & Australia are very much alike with an Anglo majority, Aborigine peoples and a multicultural mosaic. This show uses to it's benefit the cooking wisdom of it's immigrant population who flex their culinary might.
Churrasco is Portuguese for barbecue and it can mean anything that's been grilled or barbecued. Toronto also boasts of a substantial Portuguese (and Brazilian) community and there are some shops that sell Churrasco style chicken and we have the world-reknowned Nando's Chicken.
If you been to either eatery, you'll often see whole chicken on the rotisserie or flattened and grilled to perfection as I'm going to show you now.
Go get Ground Bay now! From the time when I finished preparing this marinade and taking the very first whiff, I knew this chicken was going to be spectacular. The aroma lifted my feet off the air.
After grilling the chicken and tearing a piece of the succulent meat off for tasting, my hunch was right, I pumped my fist in the air, yelled out YESSSSSSSSSSSSSSS like Meg Ryan in When Harry Met Sally and I clicked my heels like Dorothy.
Churrasco Chicken is that good. Find some ground bay or even order some online. This chicken is moist, cooks quicker and it's like no other chicken that I've tasted. This is going to be the summer of Churrasco. I will make this chicken often for guests and my relatives in Greece are gonna go "ga-ga" for this chicken.
I've tweaked the original recipe a little and you can see the original recipe here. Churrasco chicken is often served with a Piri Piri sauce and it's spicy but a fantastic complement to this smoky, grilled whole chicken. If you're making just one churrasco chicken, half the Piri Piri recipe will suffice.
Go buy ground Bay now!
Churrasco Chicken With Piri Piri Sauce
Marinade
8 cloves garlic, minced
1 small onion, grated
Pinch salt
Juice of 2 lemons
1 tsp bay leaf powder
2 tsp paprika
2 shots scotch whiskey
2 tbsp melted butter
1 whole chicken coarse sea salt
1. Mix all ingredients for marinade together.
2. Prepare chicken – trim away excess fat. Then use a sharp knife or kitchen scissors to cut the chicken through the breastbone. Open out, turn over and flatten by pressing down with your hand along the backbone.
3. Make a small cut under each wing to help it flatten further. Make several incisions in the flesh with a knife. This will allow the flesh to absorb the marinade and allow fat to drain. Prick all over with a large fork.
4. Brush both sides with the marinade and sprinkle with rock salt. Cover and marinate in the fridge for 30 – 45 minutes.
5. Cook over a charcoal BBQ (or gas grill). Use indirect heat buy having only the one side of the grill on medium-high heat. Set the chicken face skin-side down on the direct heat and grill for 10 minutes to crisp up the skin. Now flip the chicken over and place on the side the the grill that has no heat. Close the lid of your grill and monitor the internal temperature of your barbecue (should be 375F adjust accordingly).
6. Roast your chicken in the barbecue for about 30-40 minutes or until the juices run clear from your chicken. Cut the chicken into pieces with kitchen scissors and brush with Piri Piri sauce or serve on the side.
10 – 12 birdseye chillies, chopped finely
Pinch salt
Juice of ½ lemon
1/4 cup olive oil
2 tbsp garlic powder (not crushed garlic as the mixture will be too runny)
Mix all the above ingredients(except for the olive oil) in your food processor and flick it on to high. Gradually add your olive oil until you've achieved your desired consistency.
