Grilled Citrus-Marinated Chicken with Brazilian Spices

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 grilled chicken marinated in a zesty blend of citrus and traditional Brazilian spices for a flavorful outdoor feast. This Brazilian-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 290 cal/serving

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Ingredients

6 bone-in, skin-on chicken thighs
1/2 cup fresh orange juice
1/4 cup fresh lime juice
3 minced garlic cloves
2 tsp paprika
1 tsp ground cumin
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: In a bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 minced garlic cloves, 2 tsp paprika, 1 tsp ground cumin, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper.
Step 2: Place 6 bone-in, skin-on chicken thighs in a large zip-top bag and pour the marinade over them. Seal and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Preheat grill to medium-high heat (about 375°F). Remove chicken from marinade and let excess drip off.
Step 4: Grill chicken thighs skin-side down for 6-7 minutes until skin is crispy and golden. Flip and grill for another 6-7 minutes until internal temperature reaches 165°F.
Step 5: Remove from grill, let rest for 5 minutes, then sprinkle with 2 tbsp chopped fresh parsley before serving.