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Spicy Brazilian Coconut Chicken

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 3
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 390
Ingredients Method Notes

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.

Method
 

  1. 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).
  2. Step 2: Preheat the Oven.
    Preheat your oven to 375°F (190°C).
  3. 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.
  4. Step 4: Bake Until Golden.
    Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Step 5: Finish and Serve.
    Let the chicken rest for 5 minutes. Drizzle with lime juice and garnish with fresh cilantro before serving.

Notes

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