Cabana’s Best of Brasil – Spicy Malagueta Chicken Recipe
If there’s one thing we’re famous for at Cabana, it’s our Spicy Malagueta Chicken! When we first started Cabana, we always knew we wanted to have a dish using the Malagueta chilli, a fiery Brasilian chilli similar to the Portuguese Piri-Piri. The heat of the chilli works perfectly in a marinade for grilled chicken, and the red peppers add just the right amount of sweetness and crunch to complement the chicken. So to celebrate the release of our Carnival! Cookbook, we’re letting you in on our special recipe:
500g boneless and skinless chicken thighs
5 tbsp Spicy Malagueta Sauce (Grab yours in any of our restaurants)
1 large red pepper
Sea salt and freshly ground black pepper
1 quantity of Honey Mustard Glaze ( Mix 2 tbsp honey, 1 tbsp cider vinegar, 1 tsp Dijon mustard)
Trim any excess fat off the chicken thighs. Place in a bowl, add the marinade and toss to coat evenly. Cover the bowl with cling film and chill. Let the chicken marinade for at least 4 hours, preferably overnight.
Light the barbecue and allow time to let the flames die down before you begin to cook. If cooking indoors, set the oven grill to medium heat. Trim and deseed the pepper then cut into 2-3cm thick strips. Thread the peppers and chicken thighs alternately onto 4-5 metal skewers. Season the chicken and pepper lightly, then cook for about 10-12 minutes, turning occasionally. Baste the chicken with the honey glaze and return to the heat for a few more minutes until golden brown and just cooked through. The chicken thighs should feel firm when ready. Remove the chicken and leave to rest for a few minutes. Serve while still hot.