Brazilian Churrasco Platter: Picanha, Chicken & Sausage
An authentic Brazilian mixed grill featuring perfectly cooked picanha, herb-marinated chicken, and smoky sausage. This brazilian-inspired grilling ready in about 75 minutes pairs Picanha steak (top sirloin cap), Kosher salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2.5 lbs Picanha steak (top sirloin cap)
- 2 tsp Kosher salt
- 1.5 tsp Black pepper
- 1.5 lbs Boneless skinless chicken thighs
- 2 tbsp Olive oil
- 3, minced Garlic cloves
- 1 tbsp Lemon juice
- 1 lb Portuguese sausage (linguiça)
- 1/2 cup, finely chopped Fresh parsley
- 2 tbsp Red wine vinegar
- 1/4 cup Olive oil
- 1/4 tsp Red pepper flakes
Instructions
- Step 1: Prepare chimichurri by whisking 1/2 cup parsley, 2 tbsp red wine vinegar, 1/4 cup olive oil, 1/4 tsp red pepper flakes, and 1/2 tsp salt until smooth.
- Step 2: Season picanha with 2 tsp salt and 1.5 tsp pepper. Grill picanha fat-side down over direct heat for 5 minutes to render fat, then move to indirect heat and cook for 15 minutes (internal temp 125°F/52°C).
- Step 3: Marinate chicken thighs in 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp pepper for 30 minutes.
- Step 4: Grill chicken over direct heat for 6 minutes per side until internal temp reaches 165°F (74°C).
- Step 5: Grill sausage slices over direct heat for 8 minutes, turning occasionally until golden and cooked through.
- Step 6: Rest all meats 10 minutes, slice picanha against the grain, and serve chicken and sausage with chimichurri spooned over each portion.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brazilian Churrasco Platter: Picanha, Chicken & Sausage take to make?
Total time is about 75 minutes (45 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brazilian Churrasco Platter: Picanha, Chicken & Sausage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Brazilian Churrasco Platter: Picanha, Chicken & Sausage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brazilian Churrasco Platter: Picanha, Chicken & Sausage for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brazilian Churrasco Platter: Picanha, Chicken & Sausage?
Brazilian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better grilling dishes though.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
