This Thursday’s Plate of the Day (27) is Grilled Chicken with Village Potatoes. Grill master Diva Soares, owner of a delivery restaurant in Goiania, teaches how to prepare the dish.
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Diva is a culinary specialist, teaches recipes on the Internet channel, has already taught barbecue courses and now offers delivery in her restaurant. She says the recipe was a hit at Christmas dinner as it was a cheaper option so she kept making the dish.
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Grilled chicken with village potatoes – dish of the day – Photo: Reproduction / TV Anhanguera
- 1.8 kg chicken
- 500 g potatoes
- 200 g minced garlic
- 2 red onions
- olive oil to taste
- 4 oranges
- 100 g chimichurri
- 50 g curie
- 100 g mustard pepper
- 200 g margarine
The first step is to defrost the chicken naturally. Then take out the giblets, clean the chicken and then prepare the marinade, this is the name of a kind of broth with spices.
For the marinade, squeeze the oranges and lemons, then add the seasonings and leave the chicken to rest in the seasoned broth. Add onion and minced garlic. Leave the chicken to marinate in the seasonings overnight to keep the meat delicious.
After a night’s rest, it’s time to prepare the coals and put the chicken on the grill. Enjoy and place the potatoes on a baking sheet and also take them to the coals to bake. Chicken cooks on average for about an hour.
However, in order to roast chicken, to make it tasty and not burnt, the cook has a secret: the coals should not be too hot. First, the chicken should be softer so that it is fried on the inside, and then finished on the outside.
Barbecue in the backyard
Telephone: (62) 99342-3762
Social network: Divasoares.19 Churrasqueiras_west
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