Chicken Recipes




Try This Amazing Brazilian Chicken Recipe


Try This Amazing Brazilian Chicken Recipe

The exotic flavors of this chicken recipe will turn an ordinary meal into something to remember. The tang of orange mixed with the heat of hot pepper salsa are blends for the bold hiding in even the most timid diners. Serving a meal that's bursting with flavor will ensure you can make it through dinnertime without any complaints or hair-pulling!

How to Recover From A Hot Mouth

Everyone's tolerance for spice is different. Some people are able to down extremely hot wings with no problem, while other people begin crying after eating something moderately hot. If you've ever eaten something too spicy for your tolerance, then you know how rough a hot mouth can be.

Your first instinct may be to grab a glass of water. Don't! That will only make it worse. The compound that makes peppers spicy is oil-based, so all water will do is swish it around your mouth. You may even find that the heat is worse after drinking water.

Instead, grab a glass of dairy. Any dairy will do, but you're most likely going to have milk or a smoothie of some kind. As long as it's dairy-based, you're good to go. Dairy will neutralize the spice. It may not work instantly, but keep drinking and you'll quickly notice a difference.

If you can't consume dairy or don't have any on hand, another option is something acidic. Orange juice is going to be the best choice here, as it's in most refrigerators and as such easily accessible. Just make sure you drink it slowly so you don't upset your stomach!

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Glazed Chicken breast in a honey Sweet and Sour marinade

Amazing Brazilian Chicken Recipe

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  • Author: Moms Who Think



1 lemon
1 lime
1 can (8 ounces) tomato sauce
1 can (6 ounces) frozen orange juice concentrate
1 1/2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 teaspoon hot pepper salsa
4 boneless, skinless chicken breast halves
3/4 cup chunky salsa


1. Grate the zest of the lemon and lime into a resealable bag.

2. Squeeze the juice from both fruits into the bag and throw out the pulp and the seeds.

3. Mix in everything else except the chicken and chunky salsa.

4. Drop in the chicken, reseal the bag, and refrigerate for a few hours.

5. Grill the chicken, turning and basting with marinade a few times, for 10 to 15 minutes, or until the center is no longer pink.

6. Serve with salsa and fluffy white rice. Makes 4 servings.

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