Cachaça-Marinated Grilled Chicken with Chimichurri Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

About the author — Lauren Mitchell is the Test Kitchen Director at AislePrompt, with over a decade of professional kitchen experience spanning recipe development, culinary technique testing, and hands-on evaluation of cooking methods across hundreds of tested dishes. Every recipe in the AislePrompt catalog is cooked at least twice before publication. Full author profile →

Juicy Brazilian-style grilled chicken marinated in cachaça and spices, served with a fresh herbaceous chimichurri sauce. This Brazilian-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, skin on, cachaça, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 360 cal/serving

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Ingredients

6 pieces bone-in chicken thighs, skin on
1/4 cup cachaça
2 tbsp lime juice
4 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp ground cumin
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 tbsp red wine vinegar
1/4 tsp red chili flakes
1 small shallot, finely chopped
1/3 cup extra virgin olive oil (for chimichurri)

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Instructions

Step 1: In a large bowl, whisk together 1/4 cup cachaça, 2 tbsp lime juice, 4 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp olive oil.
Step 2: Add 6 bone-in chicken thighs with skin to the marinade, turning to coat completely. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Step 3: Prepare chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 small finely chopped shallot, 2 tbsp red wine vinegar, 1/3 cup extra virgin olive oil, and 1/4 tsp red chili flakes in a bowl. Stir well and season with salt to taste.
Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill skin-side down for 6-7 minutes until crispy and charred.
Step 5: Flip chicken and continue grilling for another 6-8 minutes until internal temperature reaches 165°F and juices run clear.
Step 6: Remove chicken from grill and let rest for 5 minutes. Serve topped with vibrant chimichurri sauce.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 Cachaça-Marinated Grilled Chicken with Chimichurri Sauce?

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 cachaça from drying out.

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

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 Sauce 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 Sauce?

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.