BBQ World Tour #3 – In 2020, Kokko becomes a globe-trotter and invites you on a “BBQ world tour” to explore 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 often associated with Brazilian cuisine, but it’s 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—our focus today. It’s a deliberate choice, and one that lets us keep our carbon footprint low by not traveling to the other side of the world. And honestly, there’s no need to worry—Portuguese grill masters have truly perfected the art!
The Portuguese Churrasco Tradition
“Churrasco” is simply the Portuguese word for “barbecue.” Like in French, it refers both to the cooking method—traditionally over charcoal—and to the grilled dishes themselves. 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 grills of “Churrasqueiras,” restaurants specializing in barbecue cuisine. This convivial style of cooking is bursting with flavor, thanks in particular to the special way the meat is prepared.
To achieve churrasco perfection, make sure to choose the right charcoal.
Butterflied Chicken: The “Crapaudine” Cut
Grilled chicken is without a doubt the star of Portuguese churrasco, thanks to its unique flavor from an exceptional marinade and a special cooking technique. Churrasco chicken never dries out, especially because it’s butterflied—split down the breastbone to make the chicken as flat as possible, like a frog. Why? This ensures fast, even cooking, keeping the meat juicy.
The perfect accessories for mastering butterflied 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 smoky flavor of the grill. It features garlic, fleur de sel, lemon, onion, a splash of vinegar or white wine, olive oil, piri-piri sauce, and a hint of malagueta—a small, mildly peppery Portuguese green chili. Some recipes also add a touch of bell pepper. The good news? Portuguese grocery stores often sell ready-made versions of this delicious sauce. To let the flavors infuse, once the chicken is cut, coat it in the marinade and let it rest for at least 24 hours or overnight before placing it on the churrasco grill. During cooking, don’t hesitate to brush on more marinade with a glove and brush to boost the flavor.
What’s the best way to brush on the marinade?
Choose our 4-piece stainless steel utensil set, featuring an exclusive basting brush, large tongs, a versatile spatula, and a fork!
Cooking over the barbecue 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 often grilled churrasco-style. Beef is also popular, especially one cut that’s a Brazilian favorite: picanha. This cut comes from the rump cap, which isn’t common in France, as butchery traditions vary by country. In Portuguese or Brazilian butcher shops, the rump cap is left with a layer of fat on one side, much like duck breast. It’s then sliced into thin strips, sprinkled with a pinch of fleur de sel, and grilled for a few minutes on each side. Picanha often comes from a special breed, Black Angus, known for its marbled meat—perfect for churrasco, as it stays tender and juicy on the grill.
Discover our delicious recipe for marinated picanha cooked on a lava stone
What to Serve with Churrasco?
In most Churrasqueiras, grilled meat is served with flavored rice with onions, fries, and a mixed salad (greens, tomatoes, red cabbage, carrots). As for picanha, it’s 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.
