Frango Grelhado ao Alho e Coentro
Brazilian-style grilled chicken marinated with garlic, lime, cilantro, olive oil, and black pepper.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix garlic, lime, cilantro, olive oil, salt, and pepper and marinate the chicken for 1 to 4 hours.
- 2
Remove excess marinade and grill or sear over medium-high heat.
- 3
Cook until browned and the center reaches 165°F (74°C), turning once.
- 4
Rest briefly and spoon over any reserved clean cilantro-lime dressing.
Cook notes
Tips
Prepare the defining regional ingredients before cooking so the traditional sequence remains clear.
Taste for salt near the end, especially when cured meat, cheese, or dendê is used.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftover chicken in an airtight container in the refrigerator.
- If freezing, wrap the chicken tightly to prevent freezer burn, and consume within three months.
Substitutions
- Olive oil can be replaced with vegetable oil if preferred.
- If fresh cilantro is unavailable, dried cilantro can be used, but reduce the amount to one tablespoon.
What to Serve With
- Steamed white rice
- Black beans
- Sautéed vegetables
Common Mistakes
- Replacing the defining ingredient with a generic substitute changes the identity of the dish.
- Overcooking after the final delicate ingredient is added can damage its intended texture.
Recipe FAQ
What makes Frango Grelhado ao Alho e Coentro Brazilian?
The named ingredients and cooking method reflect the Brazilian preparation described in this recipe.
Can it be prepared ahead?
Most components can be prepared ahead; finish or reheat gently to preserve the intended texture.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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