Lunchbreak: Chicken thighs with beer and Brazilian vinaigrette, prepared by Texas de Brazil chef Evandro Caregnato

Chef Evandro Caregnato

Texas de Brazil
210 E. Illinois Street
(312) 595-0913

5 Woodfield Center
(847) 413-1600

Texas de Brazil’s 18th anniversary is this Thursday so now through Thursday (10/13) night from 5-10 p.m., save $18 on two dinners to celebrate, in all locations.

To purchase a copy of the book:

Churrasco: Grilling the Brazilian Way

Chicken Thighs with Beer

12 bone-in, skin-on chicken thighs
salt and freshly ground white pepper
1 can (12-16 oz. light beer)
6 cloves garlic, minced
2 sprigs sage, chopped
sprigs fresh oregano, chopped
2 sprigs rosemary, chopped

Rinse the chicken with cold water and pat dry with paper towels. Sprinkle both sides with salt and white pepper. In a glass or stainless-steel bowl, mix a 12- to 16-ounce light beer with the fresh garlic, sage, oregano, and rosemary. Cover and marinate in the refrigerator for at least 12 hours. Prepare a fire with lump charcoal, letting the charcoal burn until all the pieces are glowing nicely. Remove chicken from the refrigerator and drain all the liquid.  Holding 1 piece of chicken at a time, fold the thigh to expose the skin, and cross the stainless-steel skewer just above the femur bone through the thigh and under the skin.  Repeat the process until all of the chicken has been skewered. You will need two skewers for grilling twelve thighs. Be sure that the skin is completely exposed to the fire so that it cooks to a crispy mahogany color.  Place the skewers on the grill, about 12 inches from the charcoal, and roast the chicken for about 30 minutes, turning the skewers every 2 to 3 minutes.  You can also use a gas grill.

If any char appears on the skin, the heat is too high. So move the charcoal to the side with a shovel or raise the chicken higher.
The skin should have a uniform golden color, and when checking with a small knife, the meat about the bone should be fully cooked.

Brazilian Vinaigrette

2 large ripe tomatoes
1/2 white onion, cut into 1/8 inch cubes
1/4 cup diced green bell pepper, cut into 1/8 inch cubes
1/4 cup diced yellow bell pepper, cut into 1/8 inch cubes
1/2 cup water
1/2 cup white vinegar
1/2 cup vegetable oil
1 Tablespoon kosher salt
3 Tablespoons chopped fresh Italian parsley
1 Tablespoon dried oregano
freshly cracked black pepper

With a sharp knife, quarter the tomatoes. Scoop out the seeds and juice, reserve. Cut the tomato quarters into cubes then into small cubes (about 1/8 inch). Cube the onion and peppers to the same size (about 1/8 inch cubes). In a mixing bowl, add the water, vinegar, oil, reserved tomato juice with seeds, and oregano and season to taste with salt and pepper. Cover and chill in the refrigerator for one hour. Can be kept in the refrigerator for up to two days.