Brazilian Grilled Chicken Plate
Garlic-herb marinated grilled chicken thighs with crispy skin, served alongside green rice, corn salad, warm bread, and bright lime wedges. A complete, vibrant weeknight dinner that tastes like a Brazilian churrascaria.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 3 tbsp fresh lime juice
- 1.5 cups cooked rice
- ¼ cup fresh parsley, chopped
- 3 cups mixed salad greens with corn
- 2 pieces crusty bread rolls
Instructions
- 1
Pat chicken dry with paper towels. Season all over with salt and pepper.
- 2
Mix minced garlic with 2 tbsp lime juice and a pinch of salt. Rub all over the chicken thighs.
- 3
Heat a grill or heavy skillet over medium-high until very hot, about 2 minutes.
- 4
Lay chicken skin-side down on the grill without moving for 6–7 minutes until skin is golden and crispy.
- 5
Flip chicken and cook 5–6 minutes more until cooked through and an instant-read thermometer reads 165°F.
- 6
While chicken cooks, stir cooked rice with chopped parsley, remaining 1 tbsp lime juice, salt, and pepper.
- 7
Arrange grilled chicken, green rice, salad, warm bread, and lime wedges on serving plates. Serve immediately.
Tools you’ll need
- grill or 12-inch heavy skillet
- paper towels
- instant-read thermometer
- small bowl
- spoon
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