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the Ingredients
Instructions
Throw a Brazilian BBQ party with this authentic recipe for Cachaça Chicken Kebabs.
In the kitchen:
- Finely chop ½ the mint and place in a mixing bowl. Add the lime juice, zest, Cachaça, chillies, sugar, oil, cayenne, salt and pepper and mix well.
- Pour 1⁄3 of the marinade into a small sauce pan and reduce by half to make a syrup. Set aside.
- Meanwhile, cut the chicken in to 3cm chunks and stir well into the remaining marinade.
- Cover with cling film and refrigerate overnight for the flavours to infuse.
- Prepare your barbecue for grilling (direct method) and allow to pre-heat to a medium heat.
- Thread the chicken pieces onto skewers, alternating with mint leaves and cook for 8 minutes, turning once after around 4 minutes. Once cooked through (75ºC), baste with the reduced Cachaça syrup.
- Serve with a fresh herb salad.
- Finely chop ½ the mint and place in a mixing bowl. Add the lime juice, zest, Cachaça, chillies, sugar, oil, cayenne, salt and pepper and mix well.
- Pour 1⁄3 of the marinade into a small sauce pan and reduce by half to make a syrup. Set aside.
- Meanwhile, cut the chicken in to 3cm chunks and stir well into the remaining marinade.
- Cover with cling film and refrigerate overnight for the flavours to infuse.
- Prepare your barbecue for grilling (direct method) and allow to pre-heat to a medium heat.
- Thread the chicken pieces onto skewers, alternating with mint leaves and cook for 8 minutes, turning once after around 4 minutes. Once cooked through (75ºC), baste with the reduced Cachaça syrup.
- Serve with a fresh herb salad.
In the kitchen:
At the barbecue:
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