Spicy Brazilian Coconut Chicken: A Flavorful Delight! Recipe
Spicy Brazilian Coconut Chicken is a rich and flavorful dish featuring tender chicken thighs marinated in creamy coconut milk, bold spices, and a hint of heat from chili paste. Baked to perfection and garnished with fresh cilantro and lime juice, this dish offers a perfect balance of spice, creaminess, and freshness that’s sure to delight your taste buds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes (including 1 hour marination)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Marinating and Baking
- Cuisine: Brazilian
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 2 lbs chicken thighs, boneless and skinless
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons chili paste (adjust based on heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Prepare the Marinade: In a large bowl, combine chicken thighs, coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, ground cumin, paprika, salt, and black pepper. Mix thoroughly to ensure the chicken is evenly coated.
- Marinate: Cover the bowl and place it in the refrigerator for at least 1 hour. For deeper flavor, marinate overnight.
- Preheat the Oven: Set your oven to 375°F (190°C) to warm up while the chicken marinates.
- Arrange Chicken for Baking: Transfer the marinated chicken along with all the marinade into a large baking dish. Spread the pieces out in a single layer to ensure even cooking.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes. Then, squeeze fresh lime juice over the top and garnish with chopped cilantro before serving.
Notes
- For a thicker sauce, simmer the coconut milk mixture on the stove for a few minutes before adding the chicken.
- Serve this dish over steamed rice or quinoa to absorb the flavorful sauce.
- Pairs well with roasted vegetables for a complete, balanced meal.
- Adjust chili paste quantity based on your preferred spice level.
Nutrition
- Serving Size: 1 serving (approximately 6 oz chicken with sauce)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Brazilian chicken, coconut milk chicken, spicy chicken recipe, baked chicken thighs, tropical chicken dish
