Grilled Chicken Thighs with Tucupi Barbecue Sauce
Experience the unique flavors of the Amazon with these succulent grilled chicken thighs glazed in a tangy Molho Barbecue de Tucupi. The sauce's complex notes of fermentation and spice create a delightful fusion that will impress your guests and elevate your summer barbecues.
- Author
- Brazil & Co.
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Servings
- 4
- Cuisine
- Brazilian
Ingredients
- 4 bone-in, skin-on chicken thighs, skin scored lightly
- 1 cup Molho Barbecue de Tucupi
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped, for garnish
Directions
- Preheat your grill to medium-high heat (about 375°F to 400°F).
- In a mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, lime juice, salt, and black pepper. Stir until well combined to create a marinade.
- Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. Allow the chicken to marinate for at least 30 minutes at room temperature (or up to 2 hours in the refrigerator for deeper flavor).
- Remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.
- Place the chicken thighs skin-side down on the hot grill. Cook for 7-8 minutes, or until the skin is crispy and golden brown. Flip the chicken thighs and brush generously with the Molho Barbecue de Tucupi.
- Continue grilling for an additional 10-12 minutes, basting with more sauce and cooking until the internal temperature reaches 165°F. The chicken should feel firm to the touch and juices should run clear when pierced with a knife.
- Once cooked, remove the chicken from the grill and allow it to rest for 5-10 minutes. This helps the juices redistribute for maximum tenderness.
- Garnish the chicken with chopped fresh cilantro and serve with extra Tucupi sauce on the side for dipping.
