As I mentioned in an earlier post, we’ve hit grilling season in our home so last week we must have made the majority of our meals outside and enjoyed eating outside as well. Though in family news…there is now a family of bunnies living in our backyard space, most notably the babies spend their daytime UNDER OUR GRILL. So…it does look like we may need to put a pause on grilling for a little bit until they are a bit more grown and hopefully leave for greener pastures. But they’ve been cute to watch in the meantime.

Anyhow, back to the last thing we grilled before we had to stop! Representing Guinea Bissau, Cafriela de Frango is a chicken dish that can be approached in a few different ways (at least according to the recipe I found). I elected to make the chicken thighs solely on the grill, which meant I had to get a little creative with my methods along the way. I marinated the chicken thighs along with the vegetables I planned to cook (peppers, onion and sliced garlic cloves-YUM) for a few hours but once the time came to cook, I cooked the vegetables in a skillet on the stove along with some of the marinade and put the chicken aside to prep for the grill. It was surprisingly easy to cook these on the grill and since there wasn’t any sugar in the marinade I avoided the dreaded sugar burn and stick.

This was my first time making bone-in, skin on chicken thighs on the grill but it certainly won’t be my last. These turned out perfectly. Aren’t they beautiful?

Recipe I used: https://tunukamedia.wordpress.com/2021/05/19/cafriela-de-frango-guinea-bissau/

Overall Level of Effort: 1

Skill Level: Beginner

Would Make it Again? Yes

Additional Notes: While we really enjoyed this dish and its mild flavor, we decided to kick it up a notch and served it with some Nando’s Peri Peri sauce.