Grilled Garlic Chicken with Bread & Salad
Brazilian-style grilled chicken thighs with crispy garlic bread, garden salad, and a tangy lime-butter dipping sauce. All cooked in parallel on one grill or cast iron skillet—ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 4 pieces (~1.5 lbs) boneless, skinless chicken thighs
- 6 cloves garlic, minced
- 4 tbsp butter
- 1 whole lime (juiced + zested)
- 6 slices crusty bread, sliced
- 2 cups mixed salad greens
- 2 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Pat chicken thighs dry. Season generously with salt and pepper on both sides.
- 2
Heat a cast iron skillet over medium-high until a water droplet sizzles instantly, ~2 minutes.
- 3
Sear chicken skin-side down (if skin-on) or presentation side down 5 minutes without moving until golden.
- 4
Flip and cook 4 minutes longer until cooked through. Transfer to a plate; tent loosely with foil.
- 5
In same skillet, melt butter with garlic and cook 60 seconds until fragrant. Squeeze lime juice over; set aside.
- 6
Toast bread slices in the skillet 30 seconds per side; brush with garlic butter. Toss salad with lime zest and a pinch of salt.
- 7
Plate chicken, garlic bread, and salad. Drizzle remaining garlic-butter sauce over chicken. Garnish with cilantro.
Tools you’ll need
- 12-inch cast iron skillet or grill pan
- cutting board
- chef's knife
- paper towels
- small bowl or ramekin for dipping sauce
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