Brazilian Roasted Chicken with Citrus Corn Gravy
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.
Servings 4 servings
Calories 657 kcal
2 lbs. chicken thighs (bone in, skin on) Creamy Citrus Corn Gravy:
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.
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.
Calories: 657 kcal | Carbohydrates: 8 g | Protein: 38 g | Fat: 52 g | Saturated Fat: 18 g | Cholesterol: 270 mg | Sodium: 1359 mg | Potassium: 590 mg | Sugar: 2 g | Vitamin A: 725 IU | Vitamin C: 10.1 mg | Calcium: 63 mg | Iron: 2.8 mg