Brazilian Roasted Chicken Thighs with Creamy Citrus Corn Gravy

These crispy Brazilian roasted chicken thighs are marinated in zesty lime juice and smoky churrasco seasoning, roasted until juicy and golden crisp, then served with the most mouthwateringly delicious creamy citrus corn gravy. Guys, this recipe is a can’t miss.

This Brazilian roasted chicken Thighs is LIFE.

The chicken itself? Perfection. Crispy skin. Juicy meat. The tangy lime and soy sauce (seriously, what meal doesn’t benefit from a splash of soy sauce?) combined with smoky, garlicky churrasco seasoning makes these thighs downright irresistible.

And then there’s the corn gravy. Oh my god. I don’t even know what to say about it except that it’s so good, you’ll want to eat it straight with a spoon. Sweet corn, citrusy lime, a little cream to pull it all together—it’s one of those “let’s see if this works” kitchen experiments that turned into full-on magic.

Plus, I know it’s summer and the oven isn’t always your BFF. That’s why I included grilling instructions too—because this chicken on the grill? AMAZING.

So basically, you NEED this recipe in your life. It’s simple, it’s bold, and it’s going to make you fall in love at first bite.

And if crispy roasted chicken is your jam, you’ve also got to try my Miso Butter Roasted Chicken Thighs or grapefruit chicken thighs- it's to die for!

Why This Recipe Works

• Bold, bright marinade. Lime juice tenderizes the chicken while the soy sauce and churrasco seasoning pack in flavor.
• Two cooking options. Roast for crisp perfection or grill for smoky summer vibes.
• That gravy though. Creamy, citrusy, and packed with corn sweetness—it takes this dish from great to unforgettable.

What is My Take on Brazilian Roasted Chicken Thighs with Creamy Citrus Corn Gravy

This is comfort food, Brazilian-style. I love how it balances crispy, savory chicken with that silky, tangy-sweet corn gravy. It’s one of those meals that feels a little fancy but is secretly super easy to make. Honestly, I could drink that gravy—it’s that good.

Make it a Meal

If you’re going in on this Brazilian roasted chicken Thighs, you’ll want some sides to round out the plate.

Easy Side Dishes

• Coconut Jasmine Rice Recipe– light, fluffy, and perfect for soaking up extra gravy.
• Air Fryer Plantains – sweet and caramelized with a crisp edge.
• Brazilian Cheese Bread (Pão de Queijo) – cheesy, chewy little bites of heaven.

And if you’re just here for dessert (totally acceptable), try one of these:

• Gooey Rolo Brownies Recipe
• Rustic Strawberry Galette Recipe
• Easy Meyer Lemon Curd

Jump to:

• Why This Recipe Works
• What is My Take on Brazilian Roasted Chicken Thighs with Creamy Citrus Corn Gravy
• Make it a Meal
• The Ingredients
• Step By Step Instructions
• How Long Does it Take to Cook Chicken Thighs on a Gas Grill?
• Expert Tips
• Common Questions
• Storing Instructions
• Recipe
• 💬 Comments

The Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

The ingredients in this are easy to find and you likely already have them. If not, you can buy them through the below Amazon links if you don't feel like scouring the grocery store

• Soy sauce
• Churrasco seasoning
• Garlic cloves
• Corn
• Butter
• Chicken broth
• Cumin
• Black pepper
• Coconut sugar
• Parchment paper

What is Churrasco Made of?

Churrasco typically consists of garlic, onion, parsley, crushed red pepper, and black peppercorns. I use a dry seasoning for this recipe that I then mix with lime juice and soy sauce. This seasoning gives the meat a perfect light flavor, which is then complemented with the citrus corn gravy.

You can also read more about ingredients used in Brazilian cooking.

Step By Step Instructions

You've got 2 options here: roast or grill.

For both options, we're going to do a quick marinade first. Combine all the marinade ingredients in a bowl and add the chicken. Refrigerate for 30 minutes to one hour.

If we let the chicken marinade too long, the lime juice will start to cook it, and we don't want that!

To roast the chicken, line a baking sheet with parchment paper (I love parchment paper!) and place a rack on top. Heat the oven to 350 degrees.

Place the chicken on the rack and roast for 30 minutes per side, basting with the extra marinade half way through.

To grill the chicken, heat the grill to about 400 degrees. Place the chicken on the grill and cook for about 6-8 minutes per side, or until internal temperature is 165 degrees.

In both cases, let the chicken rest for about 5-10 minutes so the juices can redistribute. Serve with the citrus corn gravy.

How to Make Corn Gravy

Drain the corn and give it a quick rinse. Heat the butter in a skillet over medium heat and add the corn; cook for 2-3 minutes. Corn will likely be sizzling just a little bit.

Add the chicken broth, salt, pepper, coconut sugar and cumin and cook for 10 minutes, or until broth has reduced by half.

Add the lime juice and cook for 2-3 minutes. Add the cream and cook until cream has reduced and corn mixture is a creamy, gravy-like texture (about 5 minutes).

NOTE: For a thicker gravy, cook longer, for a thinner gravy, cook less or add additional cream/broth.

For an extra boost of flavor, use 1 ½ cups roasted corn in place of the canned corn.

How Long Does it Take to Cook Chicken Thighs on a Gas Grill?

It takes chicken thighs about 6-8 minutes per side to cook completely on a gas grill heated to about 400 degrees.

The best way to check for doneness  is to use a meat thermometer and cook the thighs until the internal temperature reached 165 degrees.

Expert Tips

• Marinate the chicken longer (up to overnight) for maximum flavor.
• Use fresh corn if it’s in season—it makes the gravy extra sweet.
• Don’t skip the baking rack when roasting—it keeps the chicken skin nice and crispy.
• Want it spicier? Add a pinch of cayenne to the marinade.

Common Questions

Storing Instructions

• Store leftover chicken and gravy separately in the fridge for up to 3 days.
• Reheat chicken in the oven at 325°F to re-crisp the skin.
• Freeze the chicken (without gravy) for up to 2 months. Gravy can be frozen too, but the cream may separate slightly—just whisk it well when reheating.

Chicken is just so versatile. Check out some of my other favorite chicken recipes:

Instant Pot Creamy Coq Au Vin
Vietnamese Crispy Roasted Chicken
One Pot Chicken Cordon Bleu Pasta
Roasted Miso Butter Chicken Thighs
Chicken Braised in White Wine and Dijon Mustard
Korean Chicken Udon Stir Fry
Chicken Katsu Curry

Did you make this Brazilian roasted chicken? Leave a comment below and let me know how it turned out!

Recipe