Best 8 Espeto De Coraco De Galinha Grilled Chicken Heart Skewers Recipes

FRANGO CHURRASCO (GRILLED LEMON & GARLIC CHICKEN)

Steps:

• Place the chicken in a shallow, non-metallic dish and cover with all the other ingredients and mix everything together. Cover and chill for at least 2 hrs, or overnight if possible. Bring to room temperature 1 hr before grilling.
• Thread half the thighs onto 2 large metal skewers, or wooden ones soaked in water for 10 mins. Repeat with the remaining thighs and another 2 skewers. Heat an outdoor barbecue until very hot, or use an oven grill. Place on the grill for 6 mins on one side, then turn over and cook for 4 mins. Cook for a few mins more on each side if they are large - keep the heat on medium so they don't burn. Remove and keep warm under foil.

ESPETO DE CORACO DE GALINHA (GRILLED CHICKEN HEART SKEWERS)

Steps:

• Whisk soy sauce, parsley, beer, poultry seasoning, achiote powder, ginger, garlic, salt, and pepper together in a bowl until marinade is well mixed; add chicken hearts. Cover bowl and marinate in the refrigerator for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken hearts from marinade and discard marinade. Assemble chicken hearts on metal skewers.
• Cook on the grill, turning halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CHICKEN SKEWERS WITH LEMON AND HONEY

Steps:

• For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside.
• For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate.
• Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce.

CHICKEN SAUSAGE SKEWERS

Steps:

• For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
• For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
• Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
• Arrange on a platter and serve.

BRAZILIAN CHICKEN STEW (GALINHA ENSOPADA)

Steps:

• Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
• Transfer browned chicken to a plate. Remove skin.
• Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

GRILLED CHICKEN SKEWERS WITH TARRAGON AND YOGURT

Steps:

• Prepare the chicken: Cut each thigh in half against the grain. Rub with salt and set aside.
• Prepare the marinade: In a small bowl, mix the yogurt, lime juice, olive oil, salt and garlic. Reserve and refrigerate 1 cup marinade for serving. Put remaining marinade into a large resealable plastic bag and add the ginger, cumin and chicken; squelch around to coat thoroughly then refrigerate for 1 hour, or up to 48 hours.
• Remove the chicken from the refrigerator 1 hour before you plan to grill. If using wooden skewers, immerse them in water to soak for 15 minutes. Alternatively, use metal skewers or none at all.
• Prepare the grill: Clean the grate thoroughly and build a hot fire. The skewers will cook over intense, direct heat. The coals are ready when they glow red and the grate hisses when you drop water on it.
• Thread the chicken lengthwise onto skewers (if using), then smear with the marinade from the bag.
• Prepare the baste: Place the butter and salt in a small saucepan to melt on the cooler side of the grill (or use the stovetop). Once butter is melted, add the lime juice and chopped herbs; keep warm but do not boil.
• Grilling in batches if necessary, place the chicken on the grill a few inches apart. When you see a good char forming underneath, about 3 to 5 minutes, gently tug a skewer or the chicken: If it feels very stuck, leave it a few more minutes before turning. When the chicken releases easily and looks nicely charred in places, flip it using a fish spatula to gently pry any stuck bits off the grate.
• Baste the chicken with the herb butter and arrange the scallions in a single layer on the cooler edges of the grill. Let the chicken cook on the second side until firm and cooked through and turn the scallions occasionally until grill-marked and tender, about 8 minutes.
• Grill the pitas until marked, about 1 minute, turning halfway through. Lay them on the serving platter and place the scallions and chicken on top. Drizzle the bread, scallions and chicken with any remaining warm herb butter. Dollop chicken with reserved marinade, squeeze with lime and top with extra tarragon or mint.

ANTICUCHOS DE POLLO, GRILLED CHICKEN SKEWERS

Steps:

• Mash the garlic with a rock, or with a mortar and pestle. Add a little water if necessary to make a paste.
• Make the marinade: in a bowl, mix the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoon cumin, 1 tablespoon salt, and 2 teaspoons freshly ground pepper.
• .Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate chicken at least one hour, or overnight in the refrigerator for best flavor.
• Peel the onion and cut into 1 inch wedges.Remove the seeds and the white part of the bell pepper, and cut into 1 inch chunks.
• Place the chicken and vegetable pieces on the wooden skewers, alternating the chicken with the vegetables.
• Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar, and a pinch of cumin.
• Prepare the grill, and grill chicken for 5 minutes on each side. Baste chicken several times during cooking.
• Cut a piece of the chicken to check for doneness. If the chicken is still pink on the inside, place it back on the grill, checking frequently. Do not overcook.
• 9.Remove the chicken from the grill. Serve with rice and corn on the cob.

GRILLED CHICKEN SKEWERS (ANTICUCHOS DE POLLO)

Steps:

• Mash the garlic with a mortar and pestle or garlic press. Add a little water if necessary to make a paste. Make the marinade in a bowl, mixing the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoons cumin, 1 tbsp salt, and 2 teaspoons black pepper.
• Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate the chicken at least one hour or overnight in the refrigerator for best flavor.
• Peel the onion and cut into 1 inch wedges. Remove the seeds and the white part of the bell pepper and cut into 1 inch chunks. Place the chicken and vegetable pieces on the wooden skewers, alternating them.
• Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar and a pinch of cumin.
• Prepare the grill and grill chicken skewers for 5 minutes on each side. Baste several times during cooking.
• Check doneness by cutting into a piece of chicken. If still pink on the inside, continue to grill checking frequently. Do not overcook.
• Remove from the grill and serve with rice and grilled corn on the cob.