This Spicy Brazilian Coconut Chicken is a flavorful and comforting dish that combines tender, juicy chicken thighs with the richness of coconut milk and a kick of heat from chili paste. The chicken is marinated with aromatic spices like cumin, paprika, and fresh ginger, allowing it to absorb all those incredible flavors. Baked to perfection, it’s a one-pan dish that’s easy to make, yet bursting with vibrant flavors. Perfect for a weeknight dinner or special occasion, this recipe is sure to become a family favorite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 lbs boneless, skinless chicken thighs
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1 can (14 oz) coconut milk
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2 tablespoons olive oil
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1 medium onion, chopped
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4 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1-2 tablespoons chili paste (adjust based on heat preference)
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup fresh cilantro, chopped (for garnish)
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Juice of 1 lime
Directions
1. Marinate the Chicken:
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In a large bowl, combine the chicken thighs, coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper.
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Mix well to ensure the chicken is evenly coated in the marinade.
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Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
2. Preheat the Oven:
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Preheat your oven to 375°F (190°C).
3. Bake the Chicken:
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Transfer the marinated chicken and all the marinade into a large baking dish. Spread the chicken out in a single layer.
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Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
4. Rest and Garnish:
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Once the chicken is cooked, remove from the oven and let it rest for 5 minutes.
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Squeeze fresh lime juice over the chicken and garnish with chopped cilantro before serving.
5. Serve and Enjoy:
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Serve the Spicy Brazilian Coconut Chicken over rice, quinoa, or with roasted vegetables to soak up the delicious sauce. Enjoy!
Servings and Timing
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Servings: 4
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Prep Time: 1 hour
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Cook Time: 40 minutes
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Total Time: 1 hour 40 minutes
Variations
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Vegetarian Option: Replace the chicken thighs with firm tofu or tempeh for a plant-based version of this dish.
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Thicker Sauce: For a thicker sauce, simmer the coconut milk mixture on the stove for a few minutes before adding the chicken.
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Adjust Spice Level: Adjust the chili paste to your desired heat level, or substitute with fresh chopped chili peppers for a more authentic flavor.
Storage/Reheating
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Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for a few minutes until hot.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but chicken thighs work best for their tenderness and juiciness.
2. Can I make this dish in advance?
Yes, you can marinate the chicken overnight for the best flavor and bake it just before serving. This also works well for meal prep.
3. Can I use light coconut milk?
Yes, you can use light coconut milk, but the sauce will be slightly less rich and creamy.
4. Can I make this dish spicier?
Yes, you can add more chili paste or use fresh chili peppers to increase the spice level to your liking.
5. What can I serve this with?
This dish pairs wonderfully with rice, quinoa, or a side of roasted vegetables to soak up the coconut sauce.
6. Can I use frozen chicken thighs?
Yes, you can use frozen chicken thighs, but make sure to fully thaw them before marinating and cooking.
7. How can I store the sauce?
The sauce can be stored separately in the refrigerator for up to 3 days. Reheat it gently before serving.
Conclusion
Spicy Brazilian Coconut Chicken is a vibrant, flavorful dish that’s easy to make and packed with tropical goodness. The rich coconut milk, spices, and fresh herbs create a mouthwatering experience that will leave everyone asking for seconds. Whether served for a family dinner or a gathering with friends, this dish will certainly become a favorite in your recipe collection!
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Spicy Brazilian Coconut Chicken: A Flavorful Delight!
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Spicy Brazilian Coconut Chicken is a rich and flavorful dish that combines tender chicken thighs with a coconut milk marinade and a blend of spices, including cumin, paprika, and chili paste. Baked to perfection, this dish is not only easy to make but also packed with bold flavors. The coconut milk adds a creamy texture while the spices deliver a spicy kick, making this a perfect main course for any dinner.
Ingredients
For the Chicken:
2 lbs boneless, skinless chicken thighs
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
½ teaspoon black pepper
¼ cup fresh cilantro (chopped, for garnish)
Juice of 1 lime
Instructions
Prepare the Marinade:
In a large bowl, combine the chicken thighs, coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper.
Mix well to ensure the chicken is evenly coated.
Cover and marinate in the refrigerator for at least 1 hour, or overnight for the best flavor.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Bake the Chicken:
Transfer the marinated chicken and all the marinade into a large baking dish.
Spread the chicken out in a single layer.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Finish and Serve:
Once cooked, remove the chicken from the oven and let it rest for 5 minutes.
Squeeze fresh lime juice over the chicken and garnish with chopped cilantro before serving.
Notes
Sauce Tip: For a thicker sauce, you can simmer the coconut milk mixture on the stove for a few minutes before adding the chicken.
Serving Suggestions: Serve the chicken over rice or quinoa to soak up the delicious sauce, or pair it with a side of roasted vegetables for a complete meal.
Flavor Tip: Adjust the chili paste based on your preferred heat level, adding more for extra spiciness or less for a milder dish.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main course
- Method: Baking
