Brazilian-style Teriyaki Chicken

Ingredients

While the original Japanese teriyaki is known for its simplicity and delicate flavors, the Brazilian adaptation adds a touch of heat and complexity. The traditional teriyaki sauce is enhanced with Brazilian spices and ingredients, giving it a unique twist. Additionally, the cooking method is adjusted to suit Brazilian grilling techniques, resulting in a slightly charred and smoky flavor. We alse have the original recipe for Teriyaki, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) Brazilian hot sauce (such as piri-piri or malagueta) 2 tablespoons (30ml) Brazilian hot sauce (such as piri-piri or malagueta)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger 1 teaspoon grated fresh ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugar: 11g)
• Protein: 30g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, whisk together soy sauce, orange juice, honey, lime juice, Brazilian hot sauce, minced garlic, and grated ginger.
2. 2.
   Place the chicken thighs in a shallow dish and pour the marinade over them. Ensure the chicken is well coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, reserving the marinade for basting.
5. 5.
   Brush the grill grates with vegetable oil to prevent sticking.
6. 6.
   Grill the chicken thighs for 6-8 minutes per side, or until cooked through and slightly charred, basting with the reserved marinade occasionally.
7. 7.
   Remove the chicken from the grill and let it rest for a few minutes.
8. 8.
   Slice the chicken into thin strips and garnish with fresh cilantro.
9. 9.
   Serve the Brazilian-style Teriyaki Chicken with lime wedges on the side.

Treat your ingredients with care...

• Soy sauce — Use low-sodium soy sauce if you prefer a less salty flavor.
• Brazilian hot sauce — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder taste.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.
• Chicken thighs — For a healthier option, you can use skinless chicken breasts instead of thighs.
• Honey — Substitute honey with maple syrup or agave nectar for a vegan version.

Tips & Tricks

• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Marinate the chicken overnight for a more intense flavor.
• If you don't have access to Brazilian hot sauce, you can substitute it with your favorite hot sauce.
• Serve the Teriyaki Chicken with a side of Brazilian-style rice and black beans for a complete meal.
• Leftover Teriyaki Chicken can be used in sandwiches, wraps, or salads.

Serving advice

Serve the Brazilian-style Teriyaki Chicken with steamed white rice or Brazilian-style rice and a side of black beans. Garnish with fresh cilantro and serve with lime wedges for squeezing over the chicken.

Presentation advice

Arrange the sliced Teriyaki Chicken on a platter, drizzle some of the reserved marinade over the top, and sprinkle with fresh cilantro. Place lime wedges around the platter for an attractive presentation.