Spicy malagueta chicken

Spicy malagueta chicken

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

We knew from the very beginning that we wanted to create a dish using the malagueta chilli, a fiery Brasilian chilli similar to the Portuguese piri-piri. Malagueta chillies are ubiquitous in Brasil, and you’ll find a bottle of them preserved in oil, vinegar or cachaça on every table top. After months of testing, we think we’ve got the right balance of sticky sweetness and chilli spice for the perfect marinade. The red peppers add extra sweetness and crunch. Leftover chicken can be used to spice up a salad, or you can use it in the Beirut for a quick lunch.

Ingredients

Quantity Ingredient
500g boneless, skinless chicken thighs
5 tablespoons Spicy malagueta marinade
1 large red pepper
1 quantity Honey mustard glaze
sea salt
freshly ground black pepper

Method

  1. Trim off any excess fat from the chicken thighs. Place them in a bowl, add the spicy malagueta marinade and toss to coat evenly. Cover with clingfilm and store in the fridge. Let the chicken marinate for at least 4 hours, preferably overnight.
  2. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, preheat the grill to medium. Deseed the pepper and cut it into 2–3 cm-thick strips. Thread the peppers and chicken thighs alternately on to 4 or 5 metal skewers. Season with salt and pepper and cook for 10–15 minutes, turning occasionally. Baste with the honey glaze and return to the heat for a few more minutes until golden brown and just cooked through. The chicken thighs should feel firm when ready.
  3. Remove the skewers and leave to rest for a few minutes, then serve hot. They’re great with sweet potato fries.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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