Cachaca Grilled Chicken

1. 1

   Open out the chicken thighs and place them on a cutting board.

2. 2

   Cover them with plastic wrap and lightly bash them with a meat mallet or rolling pin until the meat is of even thickness.

3. 3

   Place in a shallow dish and add the garlic, oregano, cachaca, olive oil, salt and pepper.

4. 4

   Use your hands to toss and coat the chicken, working the marinade into the flesh.

5. 5

   Cover with plastic wrap and chill for at least 4 hours.

6. 6

   Remove the chicken from the refrigerator half an hour before you start cooking and let it come to room temperature.

7. 7

   Light the barbecue and let the flames die down before starting to cook.

8. 8

   If cooking indoors, heat a griddle pan until hot.

9. 9

   If you like, thread the chicken onto metal skewers, which will make it easier to turn them on the barbecue.

10. 10

    Cook on the griddle or barbecue for 3 to 5 minutes on each side, until just cooked through the chicken should feel firm when lightly pressed.

11. 11

    Let rest for 5 minutes before serving with a sprinkling of chopped parsley and lime wedges on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.