Churrasco Chicken Recipe

Name: Churrasco Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 510 min
Yield: 4
Ingredients: 8 chicken thighs, bone in, skin on; 4 cloves garlic, peeled, sliced; 1 Fresno chili pepper, or other hot pepper, seeded, sliced; 1 heaping teaspoon coarse sea salt; Zest from 2 lemons; 1 1/2 teaspoons dried oregano; 2 1/2 teaspoons paprika; 1 1/2 teaspoons ground cumin; 3 tablespoons red wine vinegar; 2 tablespoons olive oil; juice from 1 lemon; 2 teaspoons kosher salt, or to taste; lemon wedges to serve alongside, optional

Cook Time: 20 minutes

Original recipe yields: 4 servings

Ingredients

8 chicken thighs, bone-in, skin-on
4 cloves garlic, peeled and sliced
1 Fresno chili pepper (or another hot pepper), seeded and sliced
1 teaspoon coarse sea salt
2 lemons, zested
1 1/2 teaspoons dried oregano
2 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 lemon, juiced
2 teaspoons kosher salt (or to taste)
Lemon wedges (optional)

Directions

Step 1: Make two shallow cuts in the skin of each chicken thigh, perpendicular to the bone, about 1 inch apart. Ensure the cuts go through the skin but not down to the bone.

Step 2: Flip the thighs over and make a cut directly on top of the bone, following the same direction. Use the tip of a knife to trim the edges around the bone until you can slide your fingers underneath.

Step 3: Carefully slide the knife under the bone and cut toward both ends to remove it. Trim off any remaining cartilage. Place the prepared thighs into a resealable plastic bag set in a bowl.

Step 4: In a mortar, combine the garlic, chili pepper, and sea salt. Use a pestle to crush them into a coarse paste.

Step 5: Add the lemon zest, oregano, paprika, and cumin to the paste. Continue crushing and smashing until the mixture becomes a relatively smooth paste, about another minute.

Step 6: Stir in the lemon juice, red wine vinegar, and olive oil. Mix well with the pestle until everything is emulsified.

Step 7: Pour the marinade into the resealable bag with the chicken thighs. Add the kosher salt (approximately 1 teaspoon per pound of meat). Use tongs to mix everything thoroughly. Squeeze out excess air and seal the bag tightly. Refrigerate for at least 2-3 hours, but overnight is ideal for deeper flavor.

Step 8: Preheat a charcoal grill until the coals are hot, white, and ashy.

Step 9: Place the chicken skin-side down over the hot charcoal. Grill for about 2 minutes, then flip the chicken over to cook the meat side for around 5 minutes.

Step 10: Turn the chicken back to the skin side and continue cooking until the skin is nicely browned and slightly charred in spots. If the skin darkens too quickly, flip the chicken back to the meat side to finish cooking. The internal temperature should reach 165F (74C) when checked with an instant-read thermometer.

Step 11: Remove the chicken from the grill and transfer to a serving platter. Pour over any accumulated juices from the grill. Serve with fresh lemon wedges on the side, if desired.

Chef's Notes

You can prepare this recipe without removing the bones from the chicken, but be aware that the cooking time will be longer. For a spicier kick, you can replace the Fresno chili with habanero or serrano chilies. If you double the marinade ingredients, you can save half of it to use as a sauce for the finished dish. Pair this grilled chicken with a refreshing Chimichurri Potato Salad for a complete meal.

Nutrition Facts (per serving)

Calories: 799
Total Fat: 48g (62% DV)
Saturated Fat: 13g (66% DV)
Cholesterol: 374mg (125% DV)
Sodium: 1677mg (73% DV)
Total Carbohydrate: 32g (12% DV)
Dietary Fiber: 8g (27% DV)
Total Sugars: 11g
Protein: 72g (144% DV)
Vitamin C: 160mg (178% DV)
Calcium: 123mg (9% DV)
Iron: 6mg (31% DV)
Potassium: 1273mg (27% DV)

* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Churrasco Chicken

Churrasco chicken originates from South America, particularly Brazil and Argentina, where "churrasco" refers to a style of grilling meat over an open flame. The tradition dates back to the gauchos, the nomadic cattle herders of the Pampas, who would roast large cuts of meat on skewers over open fires. Over time, this technique evolved from beef and lamb to include poultry, giving birth to the flavorful and succulent churrasco chicken we know today. The emphasis on marinades and wood-fired grilling reflects the regions rich culinary heritage and deep appreciation for bold, smoky flavors.

Regional Variations

Although churrasco is popular throughout South America, regional adaptations of the chicken recipe highlight local ingredients. In Brazil, the marinade often incorporates citrus, garlic, and paprika, enhancing the meats natural flavors. In Argentina, chimichurria mixture of parsley, garlic, vinegar, and chilifrequently accompanies the grilled chicken. Other South American countries may use a mix of oregano, cumin, and hot peppers, reflecting local spice preferences. Each variation retains the hallmark smoky, charred exterior with juicy, tender meat inside.

Distinction from Similar Dishes

Churrasco chicken differs from other grilled chicken dishes in several key ways. Unlike typical barbecue chicken, which may rely on sugary sauces, churrasco focuses on a dry rub or marinade of herbs, spices, and citrus, producing a more savory, slightly tangy flavor. Unlike rotisserie chicken, which cooks slowly over indirect heat, churrasco is cooked quickly over high heat, creating a lightly charred crust while locking in juices. This combination of quick grilling and aromatic marinade gives churrasco its signature taste and texture.

Common Serving Settings

Churrasco chicken is a staple at South American gatherings, particularly barbecues, family celebrations, and street food festivals. It is often served with accompaniments like grilled vegetables, rice, or traditional sides such as Brazilian farofa or Argentine chimichurri. Many restaurants specializing in South American cuisine also feature churrasco chicken as a main entre, pairing it with fresh lemon wedges and seasonal salads. The dishs visually appealing char marks make it popular for both casual outdoor meals and festive dining.

Interesting Facts

In South America, churrasco can refer to the cooking method itself or to the meat being grilled, not just the dish.
The skewering technique used by the gauchos historically allowed them to cook meat evenly while traveling across the Pampas.
Churrasco chicken marinades often include acidic ingredients such as citrus juice or vinegar to tenderize the meat and intensify flavors.
The dish is celebrated in numerous festivals throughout Brazil and Argentina, where large communal grills serve dozens of meats at once.
Churrascos influence has spread internationally, inspiring variations in the U.S., Europe, and Asia, often fused with local spices and grilling styles.

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FAQ about Churrasco Chicken Recipe

The marinated chicken can be safely stored in the refrigerator for up to 24 hours. Marinating overnight is recommended for the best flavor.

Yes, you can freeze the marinated chicken for up to 2 months. Thaw it in the refrigerator before grilling.

Removing the bones is optional. Keeping the bones will increase cooking time, but the chicken will still be flavorful.

Yes, you can substitute Fresno chili with serrano, habanero, or any hot chili of your choice. Adjust quantity based on desired spiciness.

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Yes, an indoor grill, grill pan, or oven broiler can be used. Cook on medium-high heat and monitor the internal temperature to reach 165°F (74°C).

Yes, the marinade can be prepared a day ahead and stored in the refrigerator in an airtight container. Combine with chicken just before marinating.

Only reuse half of the marinade if it has not touched raw chicken. If it has, boil it for a few minutes before using as a sauce to ensure safety.

Use an instant-read thermometer. The internal temperature should reach 165°F (74°C) at the thickest part of the chicken.

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