📝 About This Recipe
A vibrant Latin American classic featuring butterflied chicken thighs marinated in a punchy citrus-garlic brine before being charred to perfection over an open flame. This dish celebrates the 'Asado' tradition, delivering smoky, succulent meat with a crisp exterior that pairs beautifully with herb-rich sauces. It is a festive, high-protein centerpiece that brings the soul of a South American grill right to your backyard kitchen.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Boneless skinless chicken thighs (butterflied and pounded to even thickness)
- 1/4 cups Extra virgin olive oil
- 2 tablespoons Fresh lime juice (about 1 large lime)
- 1/4 cups Fresh orange juice (provides natural sugars for charring)
- 6 pieces Garlic cloves (finely minced or pasted)
- 1 teaspoon Dried oregano (preferably Mexican oregano)
- 1/2 teaspoon Ground cumin
- 1 teaspoon Smoked paprika (for a deep, earthy color)
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon Coarse black pepper
Fresh Chimichurri Topping
- 1 cup Fresh flat-leaf parsley (tightly packed, finely chopped)
- 1/2 cup Fresh cilantro (finely chopped)
- 3 tablespoons Red wine vinegar
- 1/2 teaspoon Red pepper flakes (adjust for heat preference)
- 1/2 cups Extra virgin olive oil (high quality)
👨🍳 Instructions
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1
Prepare the chicken by butterflying the thighs. Place them between two sheets of plastic wrap and gently pound with a meat mallet until they are an even 1/2-inch thickness.
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2
In a large glass bowl or a heavy-duty resealable bag, whisk together the olive oil, lime juice, orange juice, minced garlic, oregano, cumin, smoked paprika, salt, and pepper.
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3
Add the chicken to the marinade, ensuring every piece is thoroughly coated. Seal and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor penetration.
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4
While the chicken marinates, prepare the Chimichurri. Combine the chopped parsley, cilantro, red wine vinegar, red pepper flakes, and a pinch of salt in a small bowl.
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5
Slowly whisk in the 1/2 cup of olive oil into the herb mixture. Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld.
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6
Preheat your outdoor grill or a heavy cast-iron grill pan to medium-high heat (approximately 400-450°F).
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7
Lightly oil the grill grates using a folded paper towel dipped in vegetable oil to prevent the chicken from sticking.
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8
Remove the chicken from the marinade, shaking off any excess liquid. Place the chicken on the hot grill, spaced apart to ensure even cooking.
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9
Grill the first side for 5-7 minutes without moving the meat. This allows the natural sugars in the orange juice to caramelize and create beautiful grill marks.
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10
Flip the chicken using tongs. Cook for another 5-6 minutes on the second side, or until the internal temperature reaches a safe 165°F (74°C).
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11
Remove the chicken from the grill and transfer it to a warm platter. Tent loosely with aluminum foil and let it rest for 5 minutes.
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12
Slice the churrasco into thick strips against the grain and arrange them on a serving plate.
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13
Generously spoon the fresh Chimichurri sauce over the warm chicken and serve immediately with your choice of sides.
💡 Chef's Tips
Always use a meat mallet to even out the chicken; this ensures the entire piece cooks at the same rate and prevents dry edges. Do not marinate for more than 12 hours, as the acidity in the citrus will begin to 'cook' the meat and change its texture to be mushy. For an authentic smoky flavor, use hardwood charcoal or add a few wood chips to your gas grill smoker box. If you don't have orange juice, use a mix of 3 parts lime juice and 1 part sugar to mimic the sweet-tart profile of Seville oranges. Ensure your grill is screaming hot before adding the meat to get that signature 'churrasco' char without overcooking the inside.
🍽️ Serving Suggestions
Serve alongside crispy 'Tostones' (fried green plantains) with a side of garlic dipping sauce. Pair with 'Arroz con Habichuelas' (Puerto Rican style rice and beans) for a hearty, traditional meal. A side of grilled yuca with caramelized onions provides a wonderful starchy contrast to the zesty chicken. For a drink pairing, a chilled glass of Argentinian Malbec or a refreshing lime Mojito cuts through the richness of the garlic and oil. Add a simple avocado and tomato salad dressed with lime and sea salt to keep the meal light and fresh.