Take your taste buds on a tropical journey with this Spicy Brazilian Coconut Chicken!
Juicy chicken thighs are simmered in a creamy coconut milk sauce infused with garlic, ginger, and bold spices.
Finished with lime juice and cilantro, it’s a dish that perfectly balances richness, spice, and freshness.
Inspired by the vibrant flavors of Brazil, this recipe is comforting, exotic, and easy enough for a weeknight dinner.
Why You’ll Love This Recipe
- ✅ Bursting with tropical flavor – creamy coconut, lime, and fresh cilantro.
- ✅ One-pan dish with simple ingredients you probably already have.
- ✅ Customizable spice level to suit your taste.
- ✅ Meal-prep friendly – tastes even better the next day.
- ✅ Versatile – pairs beautifully with rice, quinoa, or bread.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2–3 tsp chili paste (adjust for spice level)
- 1 tsp ground cumin
- 1 tsp paprika (sweet or smoked)
- Salt and black pepper, to taste
- 2 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped (plus more for garnish)
(Optional add-ins: 1 diced bell pepper, zucchini slices, or spinach for extra veggies.)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 1 hour (overnight for best flavor).
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 3: Transfer to Baking Dish
Place the marinated chicken and all the marinade into a large oven-safe dish, spreading the chicken into a single layer.
Step 4: Bake Until Golden
Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Finish and Serve
Let the chicken rest for 5 minutes. Drizzle with lime juice and garnish with fresh cilantro before serving.
Tips for Success
- Marinate overnight for deeper flavor.
- Use a meat thermometer to avoid overcooking.
- For thicker sauce, simmer the marinade on the stove before baking.
- Don’t skip the lime juice—it brightens the richness.
Variations
- Vegetarian Twist: Replace chicken with tofu or chickpeas.
- Adjust Spice: Use mild chili paste or add jalapeños for extra heat.
- Herb Swap: Try parsley or basil instead of cilantro.
- Low-Fat Option: Use light coconut milk.
What to Serve With It
- Steamed jasmine or basmati rice
- Nutty quinoa
- Crusty bread to soak up the sauce
- Fresh cucumber-tomato salad
- A chilled white wine or tropical fruit mocktail
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stove or in the microwave.
- This dish also freezes well—store in freezer bags for up to 2 months.
Nutrition & Timing (per serving, 6 servings)
- Calories: ~390
- Protein: 27g
- Fat: 27g
- Carbs: 8g
- Prep time: 15 minutes (plus marinating)
- Cook time: 40 minutes
- Total time: ~1 hour 25 minutes
Final Thoughts
This Spicy Brazilian Coconut Chicken is the ultimate combination of comfort food and exotic flavor. With minimal prep and a creamy, flavorful sauce, it’s a recipe you’ll want to keep in your rotation. Whether you’re cooking for family or entertaining guests, this dish will impress every time.
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