This three-ingredient marinade – oil, garlic and salt – is a Brazilian classic.
- Portion size 4 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Method
Trim any visible fat or loose skin from chicken; place in bowl. Add oil, garlic and salt ; stir to coat. Cover and refrigerate, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes.
Turn and grill until crispy and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden brown, about 3 minutes.
Nutritional facts Per serving without skin : about
- Sodium 662 mg
- Protein 25 g
- Calories 293.0
- Total fat 21 g
- Cholesterol 95 mg
- Saturated fat 4 g
- Total carbohydrate 1 g
%RDI
- Iron 11.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 2.0
