Brazilian Chicken Marinade
Tired of blah chicken dinners? This vibrant Brazilian chicken marinade is your secret weapon! It’s sunshine in a bowl – bright, zesty, packed with herbs, and ridiculously easy, transforming simple chicken into something special.
Equipment
- Medium Bowl or Large Ziptop Bag
- Whisk
- Measuring Cups
- Measuring spoons
- Knife
- Cutting Board
- Citrus Juicer (optional)
- Garlic Press (optional)
Ingredients
- ½ cup Fresh Lime Juice from about 3-4 limes
- ¼ cup Olive Oil good quality extra virgin recommended
- 4-6 Cloves Garlic minced or pressed
- ½ cup Fresh Cilantro or Parsley roughly chopped
- 1 tsp Ground Cumin
- 1 tsp Paprika sweet or smoked
- 1 tsp Salt or to taste
- ½ tsp Black Pepper freshly ground
- Pinch of Red Pepper Flakes Optional, for heat
Instructions
- Combine: In a medium bowl or large ziptop bag, whisk together the lime juice, olive oil, minced garlic, chopped fresh herbs (cilantro or parsley), cumin, paprika, salt, pepper, and optional red pepper flakes.
- Marinate: Add chicken pieces (suitable for approx. 1.5 - 2.5 lbs chicken - breasts, thighs, etc.) to the bowl or bag. Ensure all chicken is well coated (turn pieces in the bowl or squish the bag).
- Chill Out: Seal the bag (removing excess air) or cover the bowl tightly. Refrigerate for at least 30 minutes, but ideally 2-4 hours for the best flavor infusion. Do not marinate longer than 6-8 hours due to citrus.
- Cook Chicken: Remove chicken from marinade (discard excess marinade). Cook as desired: grill, bake (400°F/200°C until 165°F/74°C), pan-sear, or skewer and grill/broil. Pat chicken dry before grilling/searing for a better crust.
Notes
Marinating Time: 2-4 hours is ideal for flavor. Minimum 30 minutes. Avoid marinating longer than 6-8 hours with citrus, as it can affect texture.
Ingredient Swaps: Lemon juice can sub for lime (different flavor). Dried herbs (1/3 amount) can sub for fresh. Avocado oil works for olive oil. Adjust spices to taste.
Freezing: Freeze raw chicken in the marinade in a freezer-safe bag (up to 3 months). Thaw overnight in the fridge before cooking.
Make Ahead: Marinade (without fresh herbs) can be made up to 3 days ahead and stored in the fridge; add herbs just before using.
Cooking Methods: Great for grilling, baking, pan-searing, or skewers. Shred cooked chicken for tacos or salads.
Pat Dry: For better searing/grilling crust, pat excess marinade off chicken before cooking.
