Frango Pinga – Cachaça Grilled Chicken

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Frango is Portuguese for chicken while Pinga refers to cachaça. Boneless chicken legs, marinated in cachaça, olive oil, parsley and garlic overnight in the fridge, then grilled to perfection--easy to prepare and a crowd pleaser for sure. Serve it with a fresh herb salad, fries, or some rice and black beans. Cachaça, aka pinga or caninha, the most popular spirit in Brazil, is made from sugar cane and apart from being crucial to cocktails such as the caipirinha, it makes a great marinade for meat or fish. Cachaça is available at large liquor outlets, supermarkets or online. If not, use white rum instead.

 

1.2 kg Chicken legs, boneless 6 tbsp Olive oil 6 tbsp Cachaça ©angiesrecipes Juice from 1 lime 5 Garlic cloves, minced 1 Small red Onion, finely chopped 15 g Flat parsley or ming leaves, finely chopped (plus more for garnish) 1 tsp Sea salt Freshly milled pepper, to taste 2 Limes, cut into wedges

1. Pat chicken legs dry with kitchen paper towels. Set aside. For the marinade, mix olive oil, cachaça, lime juice, minced garlic, red onion, parsley, sea salt and black pepper in a large bowl. Add in chicken legs and massag the marinade into each chicken leg. Cover the bowl with plastic wrap or transfer the whole lot to a zip-lock bag and refrigerate for at least 4 hours or overnight.
2. Remove the chicken from the refrigerator half an hour before you start cooking and let it come to room temperature.
3. Heat your grill over medium-high heat or heat a griddle pan until hot. Cook on the griddle or grill for 5 minutes on each side, until cooked through.
4. Cover loosely with foil to rest chicken for five minutes before serving with a sprinkling of chopped parsley and lime wedges on the side.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com