Summertime means grillin and chillin, and you need a food layer to put down before you drink too many Bourbon Sours. This is a definitive recipe for something only gee dash dee could come up with.... Churrasco Chicken. A favourite of the Portuguese, and the non-Portuguese-in-the-know, Churrasco Chicken is based on a fairly standard chicken recipe popular in the Mediterranean: Chicken marinated in Lemon, Olive Oil, Salt, and Garlic, but in this case, it's grilled low and slow, and dressed with piri-piri sauce (A favourite of mine is Nando's.) I used to live in little Portugal, and since I was a poor student, we used to eat this at "Chicken King" all the time. This recipe is something that once you have it, you crave it, and once you crave it, you NEED to eat it. Here, then, is the recipe:

Churrasco Chicken

4 Chicken Legs
Juice of one Large Lemon
1/3 Cup Olive Oil
2-3 teaspoons Kosher Salt
3-4 Peeled Garlic Cloves

In a minichopper, blend lemon juice, olive oil, salt and garlic until emulsified. put legs and liquid in a freezer zip bag. Refrigerate minimum 2 hours, maximum 24 hours.

Preheat an oven to 350 degrees. Cook Chicken for 45 minutes to one hour, or until temperature registers 180 degrees on a thermometer. Alternatively, cook on a medium hot grill until juices run clear. Serve with piri piri sauce.

Munchitude: Churrasco Chicken Recipe