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Frango com alho (garlic chicken): recipe illustration
Meat

Frango com alho (garlic chicken)

Chicken marinated in garlic, chilli and oil, then grilled or roasted until the skin is crisp and golden. A very popular celebration and barbecue dish, served with chips and a salad.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

529 kcal per serving

Protein
46 g
Carbohydrates
2.8 g
of which sugars
0.9 g
Fat
36.3 g
of which saturated fat
8.4 g
Fiber
0.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Crush the garlic with the salt, then mix it with the oil, lemon juice, paprika, oregano and pepper.
  2. Finely chop the chilli and add it to the marinade.
  3. Make a few cuts in the chicken pieces and rub them with the marinade.
  4. Cover and leave to marinate for at least 2 hours in the fridge, ideally overnight.
  5. Preheat the oven to 220 °C, then arrange the chicken pieces on a tray with a little marinade.
  6. Bake for 35 to 40 minutes, turning halfway, until the skin is golden and the flesh is no longer pink at the centre.
  7. Let it rest for 5 minutes before serving with the potatoes.

Variations and tips

On the barbecue. Grill the chicken over medium heat on a barbecue for 25 to 30 minutes, turning often.

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Original Ecomely recipe.