Cachaca Grilled Chicken

Directions

1. 1
   Open out the chicken thighs and place them on a cutting board.
2. 2
   Cover them with plastic wrap and lightly bash them with a meat mallet or rolling pin until the meat is of even thickness.
3. 3
   Place in a shallow dish and add the garlic, oregano, cachaca, olive oil, salt and pepper.
4. 4
   Use your hands to toss and coat the chicken, working the marinade into the flesh.
5. 5
   Cover with plastic wrap and chill for at least 4 hours.
6. 6
   Remove the chicken from the refrigerator half an hour before you start cooking and let it come to room temperature.
7. 7
   Light the barbecue and let the flames die down before starting to cook.
8. 8
   If cooking indoors, heat a griddle pan until hot.
9. 9
   If you like, thread the chicken onto metal skewers, which will make it easier to turn them on the barbecue.
10. 10
    Cook on the griddle or barbecue for 3 to 5 minutes on each side, until just cooked through the chicken should feel firm when lightly pressed.
11. 11
    Let rest for 5 minutes before serving with a sprinkling of chopped parsley and lime wedges on the side.