Brazilian Chicken Recipe
Summary
Ingredients
| 8 half chicken breasts, skinned and boned | ||
| 2 firm bananas, peeled and cut in half lengthwise | ||
| STUFFING | ||
| Butter | 1 Cup (16 tbs) | |
| Chili powder | 2 Teaspoon | |
| Coconut | 1/2 Cup (16 tbs), desiccated | |
| Hot pepper sauce | 6 Drop | |
| Garlic salt | 1 Pinch | |
| Coconut milk | 1/4 Cup (16 tbs) (BASTE) | |
| Lime juice | 2 Tablespoon (BASTE) | |
| Granulated Sugar | 1 Teaspoon (BASTE) | |
| 1 tsp. grated fresh ginger root | ||
| Garlic | 1 Clove (5gm), crushed (BASTE) | |
| Olive oil | 1 Tablespoon (BASTE) | |
Directions
Place chicken breasts between two pieces of plastic wrap.
Pound to flatten.
Set aside.
To make stuffing, cream butter with chili powder.
Beat in desiccated coconut.
Add hot pepper sauce and garlic salt.
Mix well.
Spoon a small amount of stuffing on each chicken breast.
Roll chicken around stuffing and tuck in the sides.
Fasten with a skewer.
Combine all baste ingredients in a bowl.
Stir well, then set aside.
Place chicken on barbecue grill at a medium distance above the hot coals.
Cook for 20 minutes, turning frequently and basting constantly.
During the last few minutes of cooking, place bananas on grill.
Turn once.
Pound to flatten.
Set aside.
To make stuffing, cream butter with chili powder.
Beat in desiccated coconut.
Add hot pepper sauce and garlic salt.
Mix well.
Spoon a small amount of stuffing on each chicken breast.
Roll chicken around stuffing and tuck in the sides.
Fasten with a skewer.
Combine all baste ingredients in a bowl.
Stir well, then set aside.
Place chicken on barbecue grill at a medium distance above the hot coals.
Cook for 20 minutes, turning frequently and basting constantly.
During the last few minutes of cooking, place bananas on grill.
Turn once.
Chef
