By now, you’re probably well versed in the proper way to toast the 2016 Rio Olympics — with cachaça, of course, Brazil’s native spirit.
There are many ways to utilize this sugarcane-based booze. First and foremost is the classic caipirinha, the country’s national cocktail, made from cachaça, sugar and lime. But the liquor has many other libationary applications as well, like a tropical milk punch, or Pearl Button, or Girl From Jerez, for instance.
One thing you might not have considered, though, is using the stuff as a marinade. Now’s your chance. Check out this delicious Brazilian grilled chicken recipe. Once you master the technique, you’ll bust this dish out every grilling season, long after the Rio Games are over and done.
On a trip to Rio, the restaurateurs behind London’s Cabana restaurants — David Ponte, Lizzie Barber and Jamie Barber — visited a local galetaria (chicken shop), Sat’s Galeto, where they were introduced to a dish they instantly knew they wanted to include in their cookbook, Brazilian Barbecue & Beyond. It’s a chicken breast, flattened and butterflied, marinated in cachaça and oregano, and lightly grilled. It’s an original and crowd-pleasing addition to the barbecue.