brazilianchickenlowcarbgrilledweeknightbeginner

Frango na Brasa

Name: Frango na Brasa
Prep time: 12 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Brazilian
Ingredients: 500 g boneless skin-on chicken thighs; 4 cloves garlic, finely grated; 1 tsp lemon zest; 20 ml lemon juice; 15 ml olive oil; 1 tsp dried oregano; 1 tsp sweet paprika; 1 tsp fine salt; 1/2 tsp black pepper; 20 g flat-leaf parsley, finely chopped; 1 clove garlic, finely minced; 1/2 tsp dried oregano; 15 ml lemon juice; 30 ml olive oil; 1/4 tsp red chilli flakes; 1/4 tsp fine salt

This quick home-style Frango na Brasa delivers juicy, charred chicken with a garlicky lemon marinade and a fresh, punchy herb sauce. It has the smoky, vibrant character of Brazilian grilled chicken in a beginner-friendly format that fits a weeknight schedule.

30 min

2 servings

655 kcal

Brazilian

Ingredients

Frango

500 gboneless skin-on chicken thighs
4 clovesgarlic, finely grated
1 tsplemon zest
20 mllemon juice
15 mlolive oil
1 tspdried oregano
1 tspsweet paprika
1 tspfine salt
1/2 tspblack pepper

Molho de ervas

20 gflat-leaf parsley, finely chopped
1 clovegarlic, finely minced
1/2 tspdried oregano
15 mllemon juice
30 mlolive oil
1/4 tspred chilli flakes
1/4 tspfine salt

Instructions

1
Pat the chicken dry. In a bowl, mix the garlic, lemon zest, lemon juice, olive oil, oregano, paprika, salt, and black pepper. Coat the chicken thighs well with the seasoning mixture and leave to marinate while you prepare the sauce and heat the pan or grill.
2
Make the herb sauce: stir together the parsley, garlic, oregano, lemon juice, olive oil, chilli flakes, and salt. Let it sit for a few minutes so the flavours meld; it should be loose enough to spoon over the chicken.
3
Heat a heavy frying pan, grill pan, or barbecue over medium-high heat. Place the chicken skin-side down and cook for 6-8 minutes until deeply browned and lightly charred in spots. Turn and cook for 5-7 minutes more, reducing the heat slightly if the paprika starts to darken too fast. The chicken is done when the thickest part reaches 74°C and the juices run clear.
4
Transfer the chicken to a plate and rest for 3 minutes so the juices settle. Slice if desired, then spoon over some herb sauce and serve the rest alongside.

Nutrition per serving

655 kcal

Calories

45g

Protein

Carbs

51g

Fat

Fiber

Notes

•Boneless thighs keep the recipe within 30 minutes and stay juicy for beginner cooks.
•If using a barbecue, cook over direct medium heat and move the chicken to a cooler spot if flare-ups occur.
•For extra smoky flavour indoors, use a ridged grill pan and avoid moving the chicken too early so it chars properly.
•Serve with a simple green salad, grilled courgette, or cauliflower rice to keep it low carb.

Background

Frango na brasa is a popular Brazilian style of charcoal-grilled chicken, prized for its smoky exterior and juicy interior. While preparations vary by region, garlic, citrus, and herbs are common seasonings, and it is often served with bright green herb sauces in casual churrasco settings.

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