Brazilian barbecue chicken

Ingredients

• 2 kgskinless chicken thighs
• 720 ml (3 cups)dark beer
• 240 ml (1 cup)olive oil, not extra-virgin
• 1½ tablespoonssalt
• 2 teaspoonsground black pepper
• 1 tablespoonsoft brown sugar
• 8 clovesgarlic, chopped
• 1 tablespoongarlic powder
• 2 teaspoons or 1 smallonion powder or white onion, chopped
• 2 tablespoonsfresh oregano, chopped
• 2bay leaves
• 250 gbacon, one strip per chicken thigh

Instructions

1. 1

   Mix the marinade

   In a large bowl, thoroughly mix the olive oil, beer, seasonings, sugar and herbs, leaving out the bacon. Transfer about two-thirds of the mixture to one or more large food-safe bags and put the remaining portion in a sealed container for basting. Add the chicken thighs to the bags and shake to coat. Press out as much air as possible, seal the bags and place them in a clean bowl in the fridge for 2–8 hours, turning each bag at least once.

2. 2

   Dry the chicken

   Take the thighs out of the bags and arrange them in a tray. Remove excess oregano from their surfaces so it does not burn on the barbecue, then pat the chicken dry with kitchen paper.

3. 3

   Heat the barbecue

   Prepare and light the charcoal barbecue according to the manufacturer's instructions. Let it heat for 30 minutes before cooking the chicken.

4. 4

   Wrap and skewer

   Wrap one strip of bacon around each thigh. Thread the thighs onto the barbecue skewer one at a time, leaving a gap between the wooden handle and the first thigh.

5. 5

   Grill the chicken

   Set the skewer towards the side of the charcoal barbecue rather than over its centre to reduce the chance of burning. Close the lid and cook for 5 minutes, then turn the skewer and cook for another 10–15 minutes, brushing with the reserved marinade during this time. Do not brush with it during the final 5 minutes. Check a thigh for doneness by inserting a meat thermometer into its thickest part without touching the bone; the recipe specifies 68°C before removing it from the barbecue.

6. 6

   Serve hot

   Serve the bacon-wrapped barbecue chicken with grilled corn and a drink such as caipirinha, beer, guaraná or juice.

What is Brazilian barbecue chicken?

Brazilian churrasco is a tradition of cooking meat over a barbecue, often on skewers. This version uses chicken thighs, marinated with beer, herbs and seasonings, then wrapped in bacon for grilling.

Dark beer brings a malty note, while brown sugar balances its bitterness. Cooking the skewer towards the cooler edge of the barbecue helps the chicken cook without the bacon and marinade scorching too quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 537 calories, 45g protein, 2g carbs, 37g fat.

The chicken and bacon provide most of the protein and fat, while the beer and small amount of brown sugar contribute most of the carbohydrates. Pair a serving with grilled vegetables or salad for a more balanced plate.

Why marinate the chicken?

Beer, olive oil, garlic, onion, pepper, oregano and bay leaves make up the marinade. The brown sugar rounds out the dark beer's bitterness, while the herbs and garlic provide a savoury aroma.

Marinate the chicken in the fridge for 2–8 hours, turning the bags at least once so the thighs are exposed to the mixture more evenly. Keep the separate portion covered and chilled for basting.

Get the thighs ready

Remove loose oregano from the chicken before grilling, as small herb pieces can burn over the coals. Pat the thighs dry before wrapping them; this also helps prevent excess marinade from dripping onto the fire.

Bacon strips should wrap around each thigh, and the thighs should sit securely on the skewer. Leave space at the handle end as directed so the first piece is not crowded against it.

Manage the charcoal heat

Allow the charcoal barbecue to heat for 30 minutes after lighting, following its manufacturer's instructions. Position the skewer to the side rather than directly over the centre of the coals to reduce charring.

Close the lid for the initial 5 minutes, then turn the skewer and continue cooking for 10–15 minutes. Barbecue heat can vary, so use the thermometer check rather than relying on time alone.

Baste at the right time

Brush the chicken with the reserved marinade while it cooks after the turn. Stop basting for the final 5 minutes, as the sugar and other marinade ingredients can burn.

For food safety, use a clean brush and do not serve marinade that has touched raw chicken unless it has been thoroughly cooked. The recipe's stated target is 68°C, but poultry is generally considered safely cooked at 74°C in the thickest part, away from the bone.

Check doneness and serve

Insert a meat thermometer into the thickest part of a thigh without touching the bone. If it has not reached 74°C, continue grilling and check again; the bacon should be crisp and the chicken cooked through.

Grilled corn is a suggested accompaniment. Caipirinha, beer, guaraná or juice are listed drink options; a fresh salad can also add a crisp contrast to the rich bacon.

Recipe notes & tips

• Marinate the chicken in the fridge, not at room temperature.
• Turn the bags at least once during the marinating time.
• Remove excess oregano before grilling to limit burnt herb flavours.
• Keep the chicken skewer towards the edge of the barbecue rather than over the centre of the coals.
• Stop basting with the reserved marinade during the final 5 minutes.
• Check temperature in the thickest part of a thigh without touching the bone.

Variations

• Use onion: choose either onion powder or one small chopped white onion, as in the ingredient list.
• Adjust the beer: use a different dark beer for a change in malty flavour.
• Change the herbs: swap the fresh oregano for another fresh herb that suits the marinade.
• Serve with corn: grill corn alongside the chicken for the suggested accompaniment.
• Add a fresh side: serve with a crisp salad to contrast with the bacon.

Common mistakes to avoid

• Crowding the coals: grilling directly over the centre can burn the meat; position the skewer towards the side.
• Leaving oregano on the surface: it can char on the barbecue; remove excess before cooking.
• Basting too late: marinade can burn in the final minutes; stop brushing during the last 5 minutes.
• Skipping the turn: the chicken may cook unevenly; turn the skewer after the first 5 minutes.
• Touching the bone with the thermometer: this can give an unreliable reading; measure in the thickest meat instead.
• Stopping at 68°C: this is the recipe's stated target, but poultry should reach 74°C for food safety.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and eat within 3–4 days. Reheat until steaming hot throughout, checking the thickest piece; avoid repeatedly reheating it.

Frequently asked questions