6 recipes from Bruno Salomao, from Vai Ter Churras

6 recipes from Bruno Salomao, from Vai Ter Churras

Chicken is a barbecue dish. There are people who don’t even look, and others who only leave it to eat when the beef tenderloin is over.

But this article proves, with six video recipes, that chicken can be the king of embers—just know how to do it!

Watch excerpts from the best episodes of “Vai Ter Churras” produced by Nossa and find out:

1. Seasoned kebab

This is the most democratic way to serve barbecue. Portions are laid out on a skewer, which must be soaked in water for half an hour before frying so that it does not catch fire, and everyone eats the same amount.

Usually 100 grams per unit. Host Bruno Salomao uses a boneless drumstick, without skin or fat, cut into two-finger pieces against the grain.

For each kilogram, a two-hour marinade is prepared, consisting of a tablespoon of salt, half a teaspoon of black pepper, 1/3 teaspoon of a full seasoning (find the recipe here), half a teaspoon of paprika, a pinch of cayenne pepper and a pinch of cumin.

An important tip is not to mix chicken with other meats, as white meat must be well-done to avoid contamination.

2. Practical drumstick

The wing shin can have two problems. Give a reddish tint near the bone that will make guests turn up their noses and give the griller trouble flipping one after the other on the grill. Bruno has a solution for both questions.

To avoid the odd color, simply cut off the two ends of the cartilage present in the piece. “So during cooking, the liquids evaporate and the chicken stays white.”

Another tip is to invest in an alligator skin grill to make life easier for the grill commander. This allows all the drumsticks of the wing to be organized and can be turned at the same time.

But what really matters is the seasoning. In a blender, a specialist whips up beer, garlic, onion, bay leaf, mayonnaise, salt, black pepper, oregano, finger pepper and paprika (see the video above for the correct proportions).

3 Spicy Buffalo Wings

A typical American recipe consists of the middle of a very crispy chicken wing filled with pepper and oil based buffalo sauce. Before cooking, Bruno makes a basic marinade in which the chicken is immersed for at least two hours.

For every kilo of meat, use a can of beer, a dessertspoon of salt, and two tablespoons of full seasoning (find out here). After the specified time, the chickens should be dried with paper towels so that they become crispy. Another trick that helps with grilled or deep-fried crust is to sprinkle with baking soda.

To a hot skillet, add a cup of hot sauce, half a teaspoon of cayenne pepper, and two tablespoons of Worcestershire sauce. When it boils, add 100 grams of butter and mix with fue until a homogeneous mixture is formed.

4. Thigh with a perfect crust

TV presenter Rick Bolzani, a guest on Vai Ter Churras, talks about a simple chicken that explodes in flavor thanks to a crust of dry spices called a dry rub.

On fifteen drumsticks he spreads a “magic powder” consisting of five tablespoons of parrilla salt, five tablespoons of demerara sugar, two paprikas, half black pepper and one powdered mustard, garlic powder, and onion powder or flakes.

After waiting five minutes for the seasoning to absorb, it’s time to take the chicken to the grill. It is baked skin side up until it reaches an internal temperature of 62 degrees and is browned by the caramelization of the sugar. After turning the drumstick, it takes another five minutes to cook.

5. A whole chicken equal to padoka

How about imitating grilled chicken? To keep all poultry moist and juicy, Bruno teaches two important tricks. The first is to marinate the chicken overnight in a mixture of beer, mayonnaise, salt, sugar and spices (check the correct proportion in the video above).

Tip 2: Place butter seasoned with garlic, basil, salt, and black pepper between meat and chicken skin to add moisture. The process must be carried out after the animal is attached to the skewer. When in contact with heat, the oil melts, penetrates the fibers and makes the skin crispy.

A whole chicken weighing about 1.5 kg is designed for four people and is grilled in two hours. From this time, use the last twenty minutes to change the bird and allow the top to caramelize as in the driven version. It is ready when the temperature between the thigh and lower leg reaches 72-75 degrees.

5. small heart

Barbecue without a chicken heart is not enough! A Brazilian classic, the child takes a two-hour bath in a marinade full of spices. Check out the recipe by clicking on the image below:

Marinade for chicken (barbecue)

Easy difficulty

10 minutes

see full recipe

The easiest way to grill it is to drill one at a time on a skewer, always keeping everyone in the same direction.

The head part begins to look up. Otherwise, concentrated grease drips and may cause accidents. Eight to twelve minutes in the heat is enough to boil a heart.

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