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Chef marinating chicken for churrasco

Name: Brazilian Chicken Churrasco Recipe

Summary: A juicy and flavorful Brazilian grilled chicken recipe, marinated in garlic, lime, olive oil, and herbs, then grilled to perfection. Perfect for BBQs, weeknight meals, or festive gatherings.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: bbq
Cuisine: Brazilian
Calories: 280

Ingredients
  

  • Ingredients:
  • For the Chicken:
  • 2 lbs about 1 kg bone-in, skin-on chicken thighs or drumsticks
  • Salt and pepper to taste
  • For the Marinade:
  • 4 cloves garlic minced
  • 1 small onion grated
  • Juice of 2 limes or 3 tbsp white vinegar
  • ¼ cup olive oil
  • 1 tbsp smoked or sweet paprika
  • 1 tsp ground cumin
  • 2 tbsp chopped parsley or oregano
  • Optional: ½ tsp chili flakes or 1 tsp hot sauce

Equipment

  • Equipment:
  • Large mixing bowl or resealable bag
  • Grill (charcoal or gas) or oven/air fryer as alternative
  • Tongs
  • Sharp knife
  • Cutting board
  • Food processor or mortar and pestle (optional)

Method
 

  1. Instructions:
  2. Prep the Chicken: Clean and pat dry chicken. Trim excess fat if necessary.
  3. Make the Marinade: In a bowl, combine garlic, onion, lime juice, olive oil, paprika, cumin, salt, pepper, and herbs. Mix well.
  4. Marinate the Chicken: Add chicken to a bowl or bag and pour marinade over. Mix to coat. Cover and refrigerate for 2 to 12 hours.
  5. Grill the Chicken: Preheat grill to medium-high heat (375–400°F). Grill chicken skin-side down for 6–8 minutes per side or until internal temperature reaches 165°F (75°C).
  6. Rest & Serve: Let rest for 5–10 minutes before serving. Serve with rice, farofa, and vinagrete.

Notes

Notes:
For a milder flavor, reduce garlic or omit chili flakes.
Oven option: Bake at 400°F for 40 minutes, broil for 5 minutes to crisp skin.
Air fryer option: 375°F for 20–25 minutes, flipping halfway.
Use fresh herbs for the best taste.
Store leftovers in fridge up to 4 days or freeze for 3 months.