Cachaça-Marinated Chicken with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in Brazilian cachaça and herbs, grilled to perfection and topped with a vibrant chimichurri sauce. This Brazilian-inspired chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, cachaça, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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.

Prep: 15 min Cook: 15 min Serves 6 Brazilian cuisine 350 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1/4 cup cachaça
4 garlic cloves, minced
3 tbsp fresh lime juice
3 tbsp olive oil
1 tsp dried oregano
1.5 tsp salt
1 tsp black pepper
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tbsp red wine vinegar
1/2 tsp red pepper flakes
1 small shallot, minced

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Instructions

Step 1: In a large bowl, combine 1/4 cup cachaça, 4 minced garlic cloves, 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper to create the marinade.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: To prepare the chimichurri sauce, mix 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1/2 tsp red pepper flakes, and 1 small minced shallot in a bowl. Stir well and set aside.
Step 4: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and skin is crisp.
Step 5: Let chicken rest for 5 minutes, then spoon chimichurri sauce generously over each piece before serving.