Summer time is here and the grill is my main source of cooking all summer long! Throughout the summer in Southcoastal MA as well as, I’m sure, in many other Portuguese dense communities across the country, it is feast season. Feasts encompass so much of Portuguese culture not minimally the food. It seems whenever we head to St. Michael, there is one feast or another going on and undoubtably there as well as in feasts across my region here in Massachusetts you will find men grilling chicken over an open pit filled with charcoal.
“Portuguese Style” Chicken depends largely on it’s marinade, but it also is greatly enhanced by it’s method of cooking. This can of course be done with a gas grill, but if you have the time, charcoal is the best way to enjoy it. This chicken does not need an sauce helping it to keep it’s low-carb status.
In this recipe tutorial I will take you through the marinade and show you how I place my coals, but a more extensive tutorial on working with a charcoal grill will come soon. So, keep an eye out!
This marinade is best done 6-8 hours or better yet 24 hours ahead. It’s an intense brine more than just a marinade really. Take a look.
Recipe for Portuguese Style Grilled Chicken (Frango Grelhado):
4 chicken leg quarters
1 8 oz. can beer
4 Tbls. ground red pepper
4 Tbls. kosher salt
1 tsp. Portuguese Allspice
4 cloves of fresh garlic, sliced
1 cup luke warm water.
Place a zipper bag in a large bowl and combine all marinade ingredients. Add chicken. Marinate (brine) over night if possible, but at least 6-8 hrs.
Grill over charcoal if possible for about 45 minutes while tending. If using a gas grill, grill on low for about 45 minutes. Meat should register 160°F on a meat thermometer.
note: to make this recipe gluten-free, just use a gluten-free beer, I would not suggest wine. You could also use chicken stock, but add in 1 tsp of white vinegar if doing so.