Frango na Brasa

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry. In a bowl, mix the garlic, lemon zest, lemon juice, olive oil, oregano, paprika, salt, and black pepper. Coat the chicken thighs well with the seasoning mixture and leave to marinate while you prepare the sauce and heat the pan or grill.

   500 g boneless skin-on chicken thighs4 cloves garlic, finely grated1 tsp lemon zest20 ml lemon juice15 ml olive oil1 tsp dried oregano1 tsp sweet paprika1 tsp fine salt1/2 tsp black pepper
2. 2

   Make the herb sauce: stir together the parsley, garlic, oregano, lemon juice, olive oil, chilli flakes, and salt. Let it sit for a few minutes so the flavours meld; it should be loose enough to spoon over the chicken.

   20 g flat-leaf parsley, finely chopped1 clove garlic, finely minced1/2 tsp dried oregano15 ml lemon juice30 ml olive oil1/4 tsp red chilli flakes1/4 tsp fine salt
3. 3

   Heat a heavy frying pan, grill pan, or barbecue over medium-high heat. Place the chicken skin-side down and cook for 6-8 minutes until deeply browned and lightly charred in spots. Turn and cook for 5-7 minutes more, reducing the heat slightly if the paprika starts to darken too fast. The chicken is done when the thickest part reaches 74°C and the juices run clear.

   500 g boneless skin-on chicken thighs
4. 4

   Transfer the chicken to a plate and rest for 3 minutes so the juices settle. Slice if desired, then spoon over some herb sauce and serve the rest alongside.

Origin & History

Frango na brasa is a popular Brazilian style of charcoal-grilled chicken, prized for its smoky exterior and juicy interior. While preparations vary by region, garlic, citrus, and herbs are common seasonings, and it is often served with bright green herb sauces in casual churrasco settings.