Frango Recipe
Chicken - Our chicken legs and thighs recipe includes a peri-peri style seasoning, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory bacon.
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Ingredients
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General
Peri-Peri Chicken Legs and Thighs
Bacon-Wrapped Chicken Breasts
Method
Preparation
Prepare the Chicken
Clean and trim the chicken legs, thighs, and breasts. Pat them dry with a paper towel to remove any excess moisture.
Marinate with Peri-Peri Seasoning
In a bowl, mix peri-peri seasoning with olive oil, garlic, lemon juice, salt, and pepper. Rub this mixture generously over the chicken legs and thighs. Cover and let them marinate in the refrigerator for at least 1 hour, preferably overnight.
Bacon-Wrapped Chicken Breasts
Take the chicken breasts and wrap each one tightly with strips of savory bacon. Use toothpicks to secure the bacon in place if needed.
Cooking
Grill the Chicken Legs and Thighs
Preheat an outdoor grill or grill pan over medium-high heat. Grill the marinated chicken legs and thighs for about 6–8 minutes per side, or until charred on the outside and cooked through to an internal temperature of 165°F (74°C).
Grill the Bacon-Wrapped Chicken Breasts
Place the bacon-wrapped chicken breasts on the grill. Cook them over medium heat, turning regularly to ensure even cooking and to crisp up the bacon. Cook for 12–15 minutes or until the internal temperature reaches 165°F (74°C) and the bacon is golden and crispy.
Serving
Serve the Frango
Transfer the grilled chicken legs, thighs, and bacon-wrapped chicken breasts to a serving platter. Let them rest for a few minutes before serving. Serve with extra peri-peri sauce if desired.