BRAZILIAN-STYLE FLATTENED CHICKEN BBQ
2-4
Portions
1h
Brining
30 min
Prepping
45 min
Cooking
Recipe
Easy
Ingredients
SALAD
- 1 cup (250 ml) of carrots, julienned (about 4 carrots)
- 4 cups (1 l) of kale, stripped
- 1 cup (250) green peas or edamame, blanched
- 3 green onions, finely chopped
- 1/4 cup (60 ml) parsley, chopped
- Salt and pepper
VINAIGRETTE
- 1 cup (250 ml) of homemade or store-bought mayonnaise
- 2 tbsp. (30 ml) of hot sauce
- Juice and zest of 1 lime
- Salt and pepper
JULIENNE FRENCH FRIES
- 2 Yukon Gold potatoes, julienned
- Frying oil
- Salt and pepper
Directions
Click the steps to erase them.
- In a bowl, combine all salad ingredients with the dressing. Season and set aside in the refrigerator.
- Preheat the barbecue by turning on the burners on one side to medium-high heat.
- Lay chicken flat, skin side down, over the turned-off burners. Close the barbecue lid. Cook for about 30 minutes.
- Turn the chicken over and continue cooking for about 30 minutes or until a thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C).
- Set the chicken aside in a serving dish covered with aluminum foil.
- Cut into 4 to 8 pieces. Divide among plates and garnish with salad and julienne French fries.
