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These crispy Brazilian roasted chicken thighs are marinated in fresh lime juice and churrasco seasoning, roasted until juicy and crispy, and served with the most mouthwateringly delicious creamy citrus corn gravy - don't miss out on this recipe!
This Brazilian roasted chicken is life.
The chicken alone is perfectly crisp and juicy, and that churrasco seasoning mixed with tangy lime and soy sauce (like I can make a meal without soy sauce...) is just perfection.
I know it's summer guys, and a lot of you don't want to turn on your oven, so I've also included instructions for grilling the chicken. Which, BTW, is amazing!
And that corn gravy. Good god I don't even know what to say about it. Except that it's good enough to eat with a spoon. This was one of those random "I think this might be good" recipes that turned out AMAZING.
So guys, you NEED this Brazilian roasted chicken. It's so delicious and so incredibly easy to make, you're going to fall in love.
**Crispy Roasted Chicken is just the best - like this recipe for Miso Butter Roasted Chicken Thighs or grapefruit chicken thighs- it's to die for!**
The Ingredients
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 (affiliate links - I earn a small commission to help me live an extra extravagant lifestyle (LOL) if you buy through these links):
- 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.
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.
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!
Brazilian Roasted Chicken with Citrus Corn Gravy
Ingredients
- 2 lbs. chicken thighs (bone in, skin on)
Marinade:
- 1 tsp. salt
- 1 tsp. pepper
- 2 garlic cloves, minced
- 2 tbsp. lime juice
- 1 tbsp. soy sauce
- 1 tbsp. churrasco seasoning
Creamy Citrus Corn Gravy:
- 1 can corn
- 1 tbsp. butter
- 1 cup chicken broth
- 3 tbsp. lime juice
- 1.2 tsp. cumin
- ¼ tsp. black pepper
- ½ tsp. salt
- 2 tsp. coconut sugar
- ½ cup heavy cream
Instructions
Chicken Thighs:
- Combine the salt, pepper, lime juice, soy sauce and churrasco seasoning in a bowl. Add the chicken thighs and marinade for 30-60 minutes.
- To roast the chicken, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and top with a baking rack. Cooking on a rack helps the chicken stay crisp.
- Roast the chicken thighs 30 minutes per side, basting with excess marinade halfway 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.
- Spoon corn gravy over the chicken thighs and serve.
Creamy Citrus Corn Gravy:
- Heat the butter in a skillet over medium heat. Add the corn and cook for 2-3 minutes.
- 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.
Expert Tips:
- 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.Â
Nutrition
[nutrifox id="42311"]
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Jenna
I have only eaten this type of dish out. But I think I can pull it off. Looking forward to trying your Brazilian roasted chicken thighs at home.
Danielle
Hope you love it Jenna!
Tracy
Yes, um I'll take a bowl of that gravy and a spoon, please! Also, I love that this uses coconut sugar - I have a bunch in my pantry I've been wondering what I should do with it. Now I know!
Danielle
Coconut sugar is just the best! Hope you get to try this Tracy!
Andrea Metlika
This looks Amazing. I could eat this right now. Pinned.
Danielle
Thanks Andrea! Hope you love it!
Valentina
Seriously, every single component of this recipe is mouth-watering! The flavors, the color on the chicken, the textures. I love it!
Danielle
Thanks so much!
Emily
This sounds amazing! I love the Brazilian flavors in this dish.
Danielle
Thanks Emily!
Jessica Formicola
This is a recipe that my family would love! I can't wait to try it!
Danielle
The corn gravy is my favorite part. Hope you guys love it!
Sheenam @ Thetwincookingproject
OMG! This looks so good! Definitely giving this a try.
Danielle
Thanks! Hope you love it 🙂
Marvellina | What To Cook Today
My mouth literally like waters by just reading the title of this post! Seriously! This looks SOOOOO amazing! oh...that corn gravy!!!
Danielle
Thanks Marv!! The corn gravy is sooooo good 🙂
Kelly Anthony
This chicken looks so flavorful. I have never cooked with churrasco seasoning so I'm excited to try something new.
Danielle
Thanks Kelly! It's a great seasoning.
Claudia Lamascolo
I love all the flavors going on in this recipe. I have never had brilliant food. We actually just opened a Brazilian restaurant here I want to try but I think I will make this first!
Danielle
Brazilian flavors are great! I hope you love this 🙂
Suzy
Oooh this takes roast chicken to a whole new level! Love the creamy corn
Danielle
Thanks Suzy!
Demeter
Wow, this sounds so flavorful especially the citrus gravy! Such a great dinner idea!
Danielle
Thanks Demeter!
kim
This recipe looks fabulous! I know my whole family would love this! Can't wait to give it a try!
Danielle
Thanks Kim! Hope you guys love it if you try it 🙂
Lisa
The marinade for this roasted chicken makes the meat so flavorful! And the corn sauce is perfect for using all the fresh corn.
Danielle
The corn gravy is my favorite part of this dish. Thanks Lisa!