Grilled Citrus-Rubbed Chicken with Brazilian Herb Chimichurri

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

Juicy grilled chicken marinated in zesty citrus and served with a vibrant herbaceous chimichurri inspired by Brazilian flavors. This Brazilian-inspired chicken recipe, ready in about 82 minutes, pairs boneless skinless 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 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.

Ingredients

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

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Instructions

1. Step 1: In a large bowl, combine 1/4 cup orange juice, 2 tbsp lime juice, 4 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 pounds boneless skinless chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour.
2. Step 2: Meanwhile, prepare the chimichurri by mixing 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1 minced garlic clove, 2 tbsp red wine vinegar, 1 tbsp olive oil, 1/4 tsp red pepper flakes, and a pinch of salt in a small bowl. Stir until combined and set aside to let flavors meld.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side, until internal temperature reaches 165°F and edges have char marks.
4. Step 4: Transfer chicken to a plate and let rest for 5 minutes. Serve topped with 2-3 tbsp of the fresh herb chimichurri sauce.