Frango na Churrasqueira com Molho Verde

Nutrition · per serving

Steps

1. 1

   Preheat a grill, grill pan, or barbecue to high heat. While it heats, pat the chicken dry for better browning. In a bowl, mix the chicken thighs with grated garlic, lemon zest, lemon juice, olive oil, dried oregano, sea salt, and black pepper until evenly coated.

   500 g boneless skinless chicken thighs3 cloves garlic, finely grated1 tsp lemon zest20 ml lemon juice15 ml olive oil1 tsp dried oregano1 tsp sea salt1/2 tsp black pepper
2. 2

   Let the chicken stand at room temperature for 10 minutes while you make the sauce. This short rest helps the seasoning penetrate and prevents the meat from going on the grill fridge-cold.

3. 3

   Make the molho verde: combine parsley, fresh oregano, garlic, red chili, lemon juice, olive oil, and sea salt in a small bowl. Stir well and taste; it should be bright, salty, and slightly sharp. Set aside so the flavors mingle.

   25 g fresh parsley, finely chopped5 g fresh oregano, finely chopped1 clove garlic, very finely minced1 small red chili, finely chopped15 ml lemon juice30 ml olive oil1/4 tsp sea salt
4. 4

   Grill the chicken for 5 to 6 minutes on the first side without moving it too much, until deeply marked and lightly charred. Turn and grill for another 4 to 6 minutes, depending on thickness, until the chicken is cooked through and the thickest part reaches 74°C.

   500 g boneless skinless chicken thighs
5. 5

   Transfer the chicken to a plate and rest for 3 minutes so the juices settle. Spoon some molho verde over the top and serve the rest alongside.

   500 g boneless skinless chicken thighs25 g fresh parsley, finely chopped5 g fresh oregano, finely chopped1 clove garlic, very finely minced1 small red chili, finely chopped15 ml lemon juice30 ml olive oil1/4 tsp sea salt

Origin & History

Churrasco is a defining Brazilian grilling tradition, especially associated with the southern regions, where meat is cooked over open flames and served simply to highlight its flavor. Chicken is a common churrasco option at home, often seasoned with garlic, citrus, and herbs. Herb sauces such as molho verde are popular table accompaniments that add freshness and acidity to grilled meats.