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Spicy Brazilian Coconut Chicken

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A flavorful dish featuring chicken thighs marinated in a creamy, spicy coconut sauce, perfect for impressing family or friends.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Brazilian
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 2 lbs chicken thighs (boneless and skinless) Can be substituted with chicken breasts.
  • 1 can coconut milk (14 oz) Key ingredient for creaminess.
  • 2 tablespoons olive oil For marinating.
  • 1 medium onion, chopped Adds flavor.
  • 4 cloves garlic, minced Enhances the dish.
  • 1 tablespoon fresh ginger, grated For a fresh, spicy note.
  • 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 For garnish.
  • 1 lime Juice of 1 lime Adds freshness.

Method
 

Marinating
  1. In a large bowl, combine the chicken thighs with coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well and cover to marinate in the refrigerator for at least 1 hour, preferably overnight.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Transfer the marinated chicken to a large baking dish, spreading it out in a single layer.
  3. Bake for 35-40 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  4. Remove the dish from the oven and let it rest for 5 minutes.
Serving
  1. Squeeze lime juice over the chicken and garnish with chopped cilantro before serving.
  2. Serve with rice or quinoa to soak up the delicious sauce.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 10gProtein: 32gFat: 35gSaturated Fat: 16gSodium: 700mgFiber: 2gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container.
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