Hey people, I am really excited about my Brazilian Roasted Chicken!
The reason being is it’s super simple but the flavor is over the top pure deliciousness!
Who doesn’t love a quick and easy way to prepare chicken which can sometimes get boring?
What makes this recipe even more flavorful is McCormick’s Grill Mates Brazilian Steak House Seasoning!
Yes, it’s for that delicious Brazilian Steak House flavor that we love but I use it on pretty much everything from steak, chicken, hamburgers, and french fries!
This spice is very versatile and you’ll thank me that you picked it up!
To prepare the chicken first take fresh cilantro, extra virgin olive oil, lemon juice and zest, lime juice, and our spices and blend them well.
This will create a paste that you’ll baste the chicken thighs with.
If you don’t like chicken thighs you can always substitute with breast.
For this recipe I would use around 5 bone-in, skin on, chicken breast.
I am using the bone-in, skin-on chicken because I feel like it gives the chicken much more flavor and it keeps it very moist.
After you coat the chicken in the marinade, cover and refrigerate for at least 3 hours.
I prefer to marinate overnight for the most flavor.
Remove the chicken from the fridge and bake at 350 degrees for about 40-50 minutes or until chicken juices run clear.
While the chicken is in the oven prepare the mashed potatoes and cream gravy.
I was asked what’s the key to creamy and delicious mashed potatoes and here’s my answer!
BUTTER, BUTTER, BUTTER, CREAM, and MO’ BUTTER!!!
It’s all about the butter baby!
I personally believe your potatoes should taste so buttery they should have you rethinking how life would be just plain awful without it!
Yes, it’s that serious people!
Once the potatoes are ready prepare the quick cream gravy that has what in it?
MO’BUTTER and MO’CREAM!!!
This dish is comfort food at its best and you’ll taste it in every bite!
Brazilian Roasted Chicken
Prep Time: 10 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour plus marinating time
10 chicken thighs, skin-on, bone-in
1 small bunch cilantro
1 lemon, zested, juiced
2 limes, juiced
3 tablespoons extra virgin olive oil
1 tablespoon McCormick’s Brazilian Seasoning
1 tablespoon creole seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon oregano, crushed
1/2 tablespoon black pepper
1/2 tablespoon paprika
For the Mashed Potatoes:
5 large potatoes, peeled
1 1/2 sticks butter, unsalted
1/2 cup heavy cream
1 1/2 teaspoons creole seasoning
1-2 teaspoons black pepper
1-2 teaspoons garlic powder
1-2 teaspoons onion powder
For the Cream Gravy:
3 cups beef broth, low sodium
1/2 cup heavy cream
3 tablespoons flour
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
dash of hot sauce
Rinse chicken and pat dry, put into a freezer bag or glass dish.
Mix all spices, cilantro, lemon juice, zest, olive oil, and lime juice in a blender and blend well.
Coat chicken with marinade on both sides and under the skin, marinate in the refrigerator at least 3 hours, preferably overnight.
Remove chicken from refrigerator, remove from marinade, bring to room temperature, place in a greased baking dish.
Bake chicken at 350 degrees for 40-50 minutes until juices run clear.
Baste chicken with pan juices the last 20 minutes of cooking time and before serving.
Broil chicken the last 5 minutes of cooking to crisp the skin.
To Prepare Mashed Potatoes:
Dice potatoes into big chunks, place in large pot, cover with water and boil until potatoes are tender.
Drain potatoes, add back to pan, top with remaining ingredients and mash until creamy.
To Prepare Cream Gravy:
Add butter and olive oil to pan, whisk in flour for about 2 minutes, add spices and broth, mix well, bring to boil, reduce heat, stir in cream and hot sauce, simmer for about 5 minutes.
Add more broth for thinner gravy if desired