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Beer Adds to Rio-style Grilled Chicken

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Brush Rio-style Grilled Chicken with beer.

Brush this Brazilian chicken dish with beer to give it an extra layer of flavor. Instead of a brush, use a bundle of herbs, such as cilantro, parsley, rosemary or whatever you enjoy.

The dish is traditionally served with a side of toasted farofa, which is powdered manioc root and can be found at Las Americas Latin Market, 6623 San Pedro Ave.

Rio-style Grilled Chicken (Galeto)

3 whole spring chickens

Marinade:
1/2 cup white wine
2 tablespoons cilantro, roughly chopped
2 tablespoons parsley, roughly chopped
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper, finely ground

Basting:
1 bottle ale
An herb brush

Garnish:
Farofa, toasted

Cut chickens in half. Set aside.

Place white wine, cilantro, parsley, onion, garlic, oil, salt and pepper in a blender and purée until smooth. Marinate chicken for up to 2 hours.

Skewer the chicken halves and season with additional salt and pepper. Grill the chickens over a charcoal fire and baste the chicken with the ale, brushing the meat every 5 minutes with an herb brush. Serve with toasted farofa.

Makes 8 servings.

From Almir Da Fonseca/Culinary Institute of America

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