Brazilian Churrasco Recipe (Brazilian Mixed Grill)
A Brazilian mix grill with the meats cooked on a rotisserie that includes picanha, also known as top capped sirloin, chicken, and sausages.
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Cooking tools:
- Rotisserie
- Grill
- Skewer
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Zip-top bag
- Refrigerator
- Paper towel
- Pastry brush
- Measuring cup
Ingredients
- 4 cloves garlic, finely chopped
- 1/4 cup chopped fresh cilantro or flat-leaf parsley (optional)
- 1/2 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- Coarse sea salt and freshly ground black pepper
- 6 bone-in, skin-on chicken thighs
- 1 4-pound piece top sirloin cap (picanha), fat trimmed to 1/2 inch
- 1-1/2 pounds kielbasa sausage, cut into 3-inch lengths
- 12 or more baby bell peppers, mixed colors
- 2 medium onions, peeled and quartered lengthwise
- Extra virgin olive oil
- Salt
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