Cookin’ Up A Storm: Spicy Malagueta Chicken
Spice up yo’ life with a lil something Brasilian. When we’re on the hunt for a bit of sunshine on a plate (and a happy hour), we always head to Cabana in Manchester’s Corn Exchange, and the guys were kind enough to send over this easy chicken recipe for us to bring a bit o’ Rio home.
Easy Chicken Recipe for Four: Spicy Malagueta Chicken
What a girl needs:
500g boneless and skinless chicken thighs
5 tbsp Spicy Malagueta Sauce
1 large red pepper
sea salt and freshly ground black pepper
1 quantity of Honey Mustard Glaze
What’s a girl to do:
Trim any excess fat off the chicken thighs. Place in a bowl, add the marinade and toss to coat evenly. Cover the bowl with cling film and chill. Let the chicken marinade for at least 4 hours, preferably overnight.
Light the barbecue and allow time to let the flames die down before you begin to cook. If cooking indoors, set the oven grill to medium heat. Trim and deseed the pepper then cut into 2-3cm thick strips. Thread the peppers and chicken thighs alternately onto 4-5 metal skewers. Season the chicken and pepper lightly, then cook for about 10-12 minutes, turning occasionally. Baste the chicken 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. Remove the chicken and leave to rest for a few minutes. Serve while still hot.
Honey Mustard Glaze – Makes about 50ml
2 tbsp honey
1 tbsp cider vinegar
1 tsp Dijon mustard
Stir all the ingredients together in a small bowl and use to brush over grilled meat to glaze it.
Thanks to our pals at Cabana Brasil for the recipe. brb, heading to the fridge.
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Time for more PD?