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Cachaça Grilled Chicken recipes

Cachaça Grilled Chicken recipes

This recipe delivers a simple yet flavorful grilled chicken dish, featuring boneless, skinless chicken thighs marinated in a vibrant blend of cachaça, garlic, olive oil, and herbs. Quick to prepare and grill, it results in tender, succulent chicken with a distinctive savory-sweet profile, perfect for a light and delicious meal served with fresh lime wedges.
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Total Time 15 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 937.4 kcal

Equipment

  • 1 Mixing Bowl
  • 1 Grill (Charcoal or Gas)
  • 1 Tongs
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 1 pound boneless skinless chicken thighs
  • 3 cloves garlic finely crushed
  • 1/2 teaspoon oregano dried or fresh chopped
  • 4 tablespoons Cachaca
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • few sprigs Italian parsley finely chopped
  • lime wedges

Instructions
 

  • Trim any excess fat from the boneless, skinless chicken thighs and set aside.
  • In a mixing bowl, combine the finely crushed garlic, oregano, cachaça, olive oil, sea salt, and freshly ground black pepper.
  • Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  • Preheat your grill to medium-high heat, ensuring the grates are clean.
  • Once hot, place the marinated chicken thighs on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred with grill marks.
  • Remove the grilled chicken from the heat and let it rest on a cutting board for 5-10 minutes before serving.
  • Finely chop the Italian parsley.
  • Garnish the rested chicken with the freshly chopped Italian parsley and serve immediately with lime wedges on the side.

Notes

For optimal flavor, marinate the chicken for at least 30 minutes, or preferably several hours in the refrigerator. The cachaça not only tenderizes but also contributes unique caramelization and a subtle sweetness that balances the savory notes. Ensure your grill is properly preheated to a medium-high heat to achieve a good sear and even cooking. Do not overcrowd the grill; cook in batches if necessary to maintain consistent heat. Always allow the chicken to rest for 5-10 minutes after grilling; this redistributes the juices, resulting in a more tender and moist product. Finish with a squeeze of fresh lime to brighten the flavors and a sprinkle of fresh parsley for aromatic appeal.