Grilled Caipirinha Chicken with Lime and Cachaça Glaze

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 developed and reviewed.

Juicy chicken thighs marinated in a zesty blend of lime juice, cachaça, and garlic, grilled to perfection for a taste inspired by Brazil's iconic cocktail. This Brazilian-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, lime juice, cachaça 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 2 lbs) bone-in chicken thighs
1/4 cup fresh lime juice
3 tbsp cachaça
3 cloves, minced garlic cloves
2 tbsp brown sugar
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped, for garnish fresh cilantro

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp cachaça, 3 minced garlic cloves, 2 tbsp brown sugar, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until sugar dissolves.
Step 2: Add 4 bone-in chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight, to infuse flavors.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
Step 4: Grill chicken thighs for 6-7 minutes per side, turning once, until internal temperature reaches 165°F and skin is nicely charred and crispy.
Step 5: Transfer chicken to a platter, let rest for 5 minutes, then garnish with 2 tbsp chopped fresh cilantro before serving.