Cachaça-Marinated Grilled Chicken with Chimichurri

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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 drafted and published.

Juicy grilled chicken marinated in cachaça with garlic and lime, served with a vibrant fresh herb chimichurri sauce. This Brazilian-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, cachaça, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in chicken thighs
1/4 cup cachaça
3 tbsp lime juice
2 tbsp olive oil
4 garlic cloves, minced
1 1/2 tsp salt
1 tsp black pepper
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tbsp red wine vinegar
1/4 tsp red pepper flakes
2 tbsp water

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Instructions

Step 1: In a large bowl, whisk together 1/4 cup cachaça, 3 tbsp lime juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Add 4 bone-in chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Step 2: Meanwhile, prepare chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 2 tbsp water in a small bowl. Stir well and set aside.
Step 3: 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 4: Transfer grilled chicken to a platter, spoon chimichurri sauce over the top, and serve immediately with rice or salad.