Cachaça-Marinated Grilled Chicken with Chimichurri Sauce

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

Juicy Brazilian-style grilled chicken marinated in cachaça and spices, served with a fresh herbaceous chimichurri sauce. This brazilian-inspired chicken ready in about 30 minutes blends bone-in chicken thighs, skin on, cachaça, lime juice 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 360 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 360 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Flip chicken and continue grilling for another 6-8 minutes until internal temperature reaches 165°F and juices run clear.
  6. 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). 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 Sauce?

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 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.

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