BBQ World Tour #3 – In 2020, Kokko becomes a globe-trotter and invites you on a “BBQ world tour” to discover the history of grilling, smoking, and roasting across different cuisines. For this third stop, we’re heading to Portugal. Put on your gloves, fire up the charcoal, and set up the grates: let’s get started!
Churrasco: Portuguese or Brazilian?
Churrasco is more often associated with Brazilian cuisine, but it is also a key part of Portuguese gastronomy. More broadly, churrasco is a culinary specialty found in several South American countries, as well as in Galicia and Portugal, which is our focus today. It’s a deliberate choice, but one that helps us limit our CO2 emissions by not travelling to the other side of the world. And honestly, rest assured, the Portuguese have truly mastered it!
The Tradition of Portuguese Churrasco
“Churrasco” is simply the Portuguese word for “barbecue.” As in French, it refers both to the cooking method “churrasco-style,” traditionally done over charcoal, and to the grilled food itself. While fish is also grilled, churrasco is above all about grilled meats, mainly beef, pork, and of course chicken—“frango” in Portuguese—whose irresistible aroma fills the air as it browns on the grill at “Churrasqueiras,” restaurants specialising in barbecue cuisine. This convivial style of cooking is incredibly flavourful, thanks in particular to the special preparation of the meat.
To achieve churrasco perfection, make sure to choose the right charcoal.
Butterflying Chicken: The Spatchcock Method
Grilled chicken is without a doubt the star of Portuguese churrasco, thanks to its unique flavour from an exceptional marinade and its special cooking method. Churrasco chicken never turns out dry, especially because it is butterflied—cut open along the breastbone to make the chicken as flat as possible, like a spatchcock. Why? This allows for quick, even, and uniform cooking, keeping the meat juicy.
The perfect accessories for mastering spatchcock chicken?
- Stainless steel grill grate
-Stainless steel meat fork
-Large stainless steel tongs
Find this technique in our “American-style” grilled chicken recipe.
An Unmistakable Marinade
With its sweet, tangy, and spicy notes, the marinade for “frango churrasco” pairs beautifully with the flavour of grilled wood. It typically includes garlic, fleur de sel, lemon, onion, a touch of vinegar or white wine, olive oil, piri-piri sauce, and a hint of malagueta, a small, mildly peppery Portuguese green chilli. Some recipes also add a touch of bell pepper. Good news: Portuguese grocery stores sell ready-made versions of this delicious sauce. Of course, to let the meat absorb all the flavours, once the chicken is cut, coat it and let it rest for at least 24 hours or overnight before placing it on the churrasco grill. During cooking, don’t hesitate to use a glove and brush to baste the chicken with more marinade for extra flavour.
What should you use to baste the marinade?
Choose our Set of 4 stainless steel utensils, featuring an exclusive basting brush, large tongs, a spatula for all types of cooking, and a fork!
Barbecue cooking requires a few precautions. Before you start, make sure you follow these safety rules for a worry-free BBQ experience.
Spotlight on Picanha
Alongside chicken, pork—especially ribs, belly, and sausages—is also often grilled churrasco-style. Beef is as well, particularly one cut that’s very popular in Brazil: picanha. This cut of beef comes from the rump cap, which is uncommon in France as butchery techniques vary by country. In Portuguese or Brazilian butcher shops, the rump cap is left with a layer of fat on one side, similar to duck breast. It’s then sliced into thin strips, one or two centimetres thick, sprinkled with a pinch of fleur de sel, and grilled for a few minutes on each side. Picanha often comes from a specific breed, Black Angus, known for its marbled meat that is perfect for churrasco, as it keeps the meat tender and juicy.
Discover our delicious recipe for marinated picanha cooked on a lava stone
What to Serve with Your Churrasco?
Most often in Churrasqueiras, grilled meat is served with rice cooked with a few onions, chips, and a mixed salad (lettuce, tomatoes, red cabbage, carrots). As for picanha, it is traditionally enjoyed with slices of grilled pineapple, also cooked churrasco-style.
Have some churrasco leftovers? Discover our tips for making the most of them and incorporating them into other recipes.
