This Brazilian Chicken recipe delivers vibrant, sunny flavors with a smoky, citrusy marinade that keeps the meat incredibly juicy. It’s perfect for grilling or baking and brings authentic churrasco taste to your table. The key is a bold blend of lime, garlic, and spices that makes this Brazilian Chicken feel like a celebration.

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Why You’ll Love This Brazilian Chicken

• Bursting with flavor: The zesty marinade soaks deep into the chicken.
• Versatile & forgiving: Works beautifully grilled, baked, or pan-seared.
• Irresistible aroma: Garlic, citrus, and herbs will fill your kitchen.
• Special yet simple: Minimal ingredients deliver professional results.

Ingredients & Tools

• 1.5 kg chicken thighs and drumsticks, skin-on and bone-in
• 4 large garlic cloves, finely minced or pressed
• 120 ml fresh lime juice (about 4–5 limes)
• 60 ml olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• 1½ tsp coarse sea salt
• 1/2 tsp freshly cracked black pepper
• 1 large onion, thinly sliced
• Handful fresh cilantro or parsley, chopped (for garnish)

Tools: Large mixing bowl, whisk, baking dish or grill, tongs, instant-read thermometer

Notes: Bone-in, skin-on chicken stays juicier and gets wonderfully crispy. Don’t shy away from the fresh lime juice—it tenderizes and adds zing.

Nutrition (per serving)

Serves: 6 | Prep Time: 15 minutes (plus 2 hours marinating) | Cook Time: 40 minutes | Total Time: 55 minutes (plus marinating)

Before You Start: Tips & Ingredient Notes

• Don’t rush the marinade. I know it’s tempting to cut corners, but letting the chicken soak for at least 2 hours (or even overnight) makes a world of difference. The lime and garlic need time to work their way deep into the meat.
• Use fresh lime juice, please. The bottled stuff just doesn’t deliver the same bright, vibrant acidity. Squeezing your own limes is a small step that honestly elevates the entire dish.
• Bone-in, skin-on is non-negotiable for the best texture. The bones keep the meat incredibly moist during cooking, and the skin gets wonderfully crispy, adding another layer of flavor and texture you’ll really miss if you skip it.
• Adjust the heat to your liking. The cayenne gives a gentle warmth, but if you prefer things milder, just reduce it or leave it out entirely. Conversely, if you love spice, feel free to add a pinch more.

How to Make Brazilian Chicken

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Not recommended after marinating and cooking—texture may turn mushy.
• Reviving: Reheat in oven or skillet to re-crisp skin; add fresh lime juice before serving.

Serving Suggestions

Complementary Dishes

• Classic Brazilian Rice — Toasted rice cooked with garlic and a little onion gives a wonderful nutty flavor that soaks up the chicken’s juices perfectly.
• Farofa — This toasted cassava flour mixture adds a delightful, crunchy texture contrast and is a traditional staple at any Brazilian table.
• Vinagrete — A fresh, chunky Brazilian salsa with tomatoes, onions, and peppers that cuts through the richness of the chicken with its bright, acidic kick.

Drinks

• Caipirinha — Brazil’s national cocktail, made with cachaça, lime, and sugar, is the ultimate pairing, matching the citrus notes in the chicken and cleansing the palate.
• Guaraná Antarctica — A popular Brazilian soda with a unique, slightly fruity flavor that’s refreshing, non-alcoholic, and wonderfully complements the spices.
• Chilled Vinho Verde — This light, slightly effervescent Portuguese white wine is crisp and acidic, balancing the smoky, savory notes of the dish beautifully.

Something Sweet

• Brigadeiro — These fudgy, chocolatey Brazilian truffles are ridiculously easy to make and provide a rich, sweet finish that contrasts wonderfully with the zesty main course.
• Pudim de Leite — A silky, caramel-coated custard flan that’s cool, creamy, and the perfect way to end a meal that’s been full of bold, vibrant flavors.
• Fresh Mango Slices — Sometimes simple is best. Sweet, ripe mango is a refreshing, light dessert that complements the tropical vibe of the meal without being too heavy.

Top Mistakes to Avoid

• Mistake: Skipping the marinating time. The marinade is what gives this dish its soul. Without enough time, the flavors just won’t penetrate, and you’ll end up with bland chicken and a tasty crust, which is a real shame.
• Mistake: Cooking straight from the fridge. I’ve messed this up before too—it causes the chicken to cook unevenly. The outside can overcook while the inside near the bone stays unpleasantly underdone.
• Mistake: Overcrowding the pan or grill. If the pieces are too close together, they’ll steam instead of getting that gorgeous, crispy, caramelized skin we’re all here for. Give them some breathing room.
• Mistake: Not letting the chicken rest. Slicing into it immediately lets all those precious juices run out onto the cutting board, leaving you with drier meat. A brief 5-minute wait is a game-changer.

Expert Tips

• Tip: Score the chicken skin lightly. Making a few shallow cuts on the skin side (not deep into the meat) helps the fat render more effectively and allows the marinade to flavor the meat underneath, resulting in crispier skin and more flavorful bites.
• Tip: Use the onion from the marinade. Don’t discard those marinated onions! As they cook with the chicken, they caramelize and become a deliciously sweet and tangy side dish all on their own.
• Tip: Baste with pan juices. If you’re baking, about halfway through cooking, spoon the pan juices and rendered fat over the chicken. This self-basting technique keeps everything incredibly moist and intensifies the flavor.
• Tip: Finish with a fresh squeeze. Right before serving, squeeze a little extra fresh lime juice over the hot chicken. It brightens all the flavors back up and makes the dish taste even more vibrant and fresh.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?
You absolutely can, but you’ll need to adjust the cooking time. Boneless, skinless breasts will cook much faster and can dry out more easily. If using breasts, I’d recommend reducing the cook time by about 10–15 minutes and keeping a very close eye on the internal temperature, pulling them at 74°C (165°F). Marinating is still crucial for flavor, but the final texture will be leaner and less juicy than the dark meat.

How long can I store the leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even more pronounced the next day. You can reheat it gently in the oven or a skillet to help re-crisp the skin. I don’t recommend freezing it after it’s been marinated and cooked, as the texture of the lime-marinated chicken can become a bit mushy upon thawing.

Is there a substitute for smoked paprika?
If you don’t have smoked paprika, you can use a combination of regular sweet paprika and a tiny, tiny drop of liquid smoke to mimic that smoky depth. Alternatively, just using sweet paprika will still give you a lovely color and flavor, though you’ll miss the smokiness. Another option is a bit of chipotle powder, but be aware it will add significant heat along with the smoke.

Can I make this recipe ahead of time?
Yes, it’s a fantastic make-ahead meal! The best way is to complete the marinating step up to 24 hours in advance. Keep the chicken sealed in the marinade in the fridge until you’re ready to cook. This actually improves the flavor. You can also fully cook it, let it cool, and refrigerate it, then reheat it in a 180°C (350°F) oven until warmed through.

My marinade seems very acidic. Will it “cook” the chicken like ceviche?
That’s a great question. The lime juice is acidic, but during a 2–12 hour marination in the fridge, it won’t actually cook the chicken. Instead, it denatures the proteins on the very surface, which helps tenderize the meat and allows the flavors to penetrate more deeply. You’ll still need to cook it thoroughly as directed. The texture will be juicier and more flavorful, not ceviche-like.