Cachaça-Marinated Grilled Chicken with Chimichurri Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken thighs marinated in Brazil’s signature spirit, served with a fresh herbaceous chimichurri for a vibrant finish. This brazilian-inspired chicken ready in about 30 minutes blends bone-in, skin-on chicken thighs, cachaça (Brazilian sugarcane spirit), olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/4 cup cachaça, 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp fresh lime juice, 1 tsp smoked paprika, 1 1/2 tsp sea salt, and 1 tsp black pepper. Add 6 bone-in, skin-on chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Step 2: Prepare chimichurri salsa by mixing 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1/2 tsp red chili flakes, 1 small finely minced shallot, 2 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, and salt to taste in a bowl. Set aside for flavors to meld.
  3. 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 and charred in spots.
  4. Step 4: Transfer grilled chicken to a serving plate and spoon generous amounts of chimichurri salsa over each piece before serving.

Frequently asked questions

How long does Cachaça-Marinated Grilled Chicken with Chimichurri Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cachaça-Marinated Grilled Chicken with Chimichurri Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cachaça-Marinated Grilled Chicken with Chimichurri Salsa?

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 Cachaça-Marinated Grilled Chicken with Chimichurri Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Cachaça-Marinated Grilled Chicken with Chimichurri Salsa?

Brazilian chicken 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.

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