Grilled Brazilian-Style Chicken with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 vibrant Brazilian spices, served with a fresh, herbaceous chimichurri sauce. This Brazilian-inspired chicken recipe (gluten free), ready in about 30 minutes, pairs boneless chicken thighs, olive oil, garlic cloves, minced 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 rice, quinoa, or a quick salad. 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

1.5 pounds boneless chicken thighs
3 tbsp olive oil
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground cumin
2 tbsp fresh lime juice
1 tsp salt
1/2 tsp black pepper
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
2 tbsp red wine vinegar
1/4 tsp red chili flakes
2 tbsp water

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Instructions

Step 1: In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 pounds boneless chicken thighs and coat evenly. Marinate for at least 1 hour in the refrigerator.
Step 2: Preheat grill to medium-high heat (about 400°F). Grill the marinated chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and the edges are slightly charred.
Step 3: Meanwhile, prepare chimichurri by finely chopping 1 cup fresh parsley leaves and 1/2 cup fresh cilantro leaves. Mix with 2 tbsp red wine vinegar, 2 tbsp water, 1/4 tsp red chili flakes, a pinch of salt, and 1 minced garlic clove. Stir until combined.
Step 4: Serve the grilled chicken topped generously with the chimichurri sauce while hot.