Ingredients
Equipment
Method
- Instructions:
- Prep the Chicken: Clean and pat dry chicken. Trim excess fat if necessary.
- Make the Marinade: In a bowl, combine garlic, onion, lime juice, olive oil, paprika, cumin, salt, pepper, and herbs. Mix well.
- 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.
- 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).
- 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.
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.