Frango Grelhado — Brazilian Grilled Chicken Plate
Garlicky grilled chicken thighs with a squeeze of lime, served alongside fluffy white rice, seasoned beans, and creamy mashed potatoes. A classic Brazilian weeknight dinner that tastes like a restaurant but takes 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 640
- Protein
- 48g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in and skin-on
- 2 cups cooked white rice
- 1.5 cups pinto beans, canned or cooked
- 1.5 lbs potatoes, russet or yukon gold
- 6 cloves garlic, minced
- 2 whole limes
- 3 tbsp butter
Instructions
- 1
Pat chicken thighs dry. Mix minced garlic with salt, pepper, and 2 tbsp olive oil, then rub all over chicken.
- 2
Heat a grill or grill pan to medium-high. When it shimmers, lay chicken skin-side down and don't move it for 6 minutes.
- 3
Flip chicken, cook another 6–8 minutes until skin is deeply golden and juices run clear when you pierce the thickest thigh.
- 4
While chicken cooks, boil potatoes until fork-tender, about 12 minutes. Warm beans in a small pot with a pinch of salt.
- 5
Drain potatoes, mash with butter, salt, and pepper until creamy. Drain any liquid from beans.
- 6
Squeeze fresh lime over hot chicken. Plate chicken with rice, beans, and mashed potatoes on the side.
Tools you’ll need
- grill or grill pan
- cutting board
- small pot
- large pot for potatoes
- potato masher
- tongs
- knife
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