brazilianchickenpaleogrilledbarbecueweeknight

Frango na Churrasqueira com Molho Verde

Name: Frango na Churrasqueira com Molho Verde
Prep time: 12 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Brazilian
Ingredients: 500 g boneless skinless chicken thighs; 3 cloves garlic, finely grated; 1 tsp lemon zest; 20 ml lemon juice; 15 ml olive oil; 1 tsp dried oregano; 1 tsp sea salt; 1/2 tsp black pepper; 25 g fresh parsley, finely chopped; 5 g fresh oregano, finely chopped; 1 clove garlic, very finely minced; 1 small red chili, finely chopped; 15 ml lemon juice; 30 ml olive oil; 1/4 tsp sea salt

This quick Brazilian-style grilled chicken is smoky, lemony, and deeply savory, with juicy meat and charred edges. A bright molho verde of parsley, oregano, garlic, and chili cuts through the richness and makes the dish taste fresh off the grill.

40 min

2 servings

536 kcal

Brazilian

Ingredients

Frango

500 gboneless skinless chicken thighs
3 clovesgarlic, finely grated
1 tsplemon zest
20 mllemon juice
15 mlolive oil
1 tspdried oregano
1 tspsea salt
1/2 tspblack pepper

Molho verde

25 gfresh parsley, finely chopped
5 gfresh oregano, finely chopped
1 clovegarlic, very finely minced
1 smallred chili, finely chopped
15 mllemon juice
30 mlolive oil
1/4 tspsea salt

Instructions

1
Preheat a grill, grill pan, or barbecue to high heat. While it heats, pat the chicken dry for better browning. In a bowl, mix the chicken thighs with grated garlic, lemon zest, lemon juice, olive oil, dried oregano, sea salt, and black pepper until evenly coated.
2
Let the chicken stand at room temperature for 10 minutes while you make the sauce. This short rest helps the seasoning penetrate and prevents the meat from going on the grill fridge-cold.
3
Make the molho verde: combine parsley, fresh oregano, garlic, red chili, lemon juice, olive oil, and sea salt in a small bowl. Stir well and taste; it should be bright, salty, and slightly sharp. Set aside so the flavors mingle.
4
Grill the chicken for 5 to 6 minutes on the first side without moving it too much, until deeply marked and lightly charred. Turn and grill for another 4 to 6 minutes, depending on thickness, until the chicken is cooked through and the thickest part reaches 74°C.
5
Transfer the chicken to a plate and rest for 3 minutes so the juices settle. Spoon some molho verde over the top and serve the rest alongside.

Nutrition per serving

536 kcal

Calories

54g

Protein

Carbs

33g

Fat

Fiber

Notes

•Chicken thighs are ideal for beginner grilling because they stay juicy and are more forgiving than breast meat.
•If using a grill pan indoors, open a window and let the pan get properly hot before adding the chicken so you get char rather than steaming.
•For a stronger charcoal-style flavor without a barbecue, use a ridged cast-iron pan and avoid overcrowding it.
•Serve with grilled vegetables, avocado, or a simple tomato-free salad to keep the meal paleo.

Background

Churrasco is a defining Brazilian grilling tradition, especially associated with the southern regions, where meat is cooked over open flames and served simply to highlight its flavor. Chicken is a common churrasco option at home, often seasoned with garlic, citrus, and herbs. Herb sauces such as molho verde are popular table accompaniments that add freshness and acidity to grilled meats.

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