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–+ servings

Spicy Brazilian Coconut Chicken

A delightful dish combining creamy coconut milk with rich Brazilian spices for an easy and flavorful meal.
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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: 420
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 can coconut milk 14 oz
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1-2 tablespoons chili paste adjust heat to preference
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Chicken
  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup fresh cilantro, chopped for garnish
  • 1 Juice of 1 lime

Method
 

Preparation
  1. In a large bowl, combine coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Add chicken and coat well. Cover and marinate in the refrigerator for at least 1 hour (overnight for deeper flavor).
  2. Preheat oven to 375°F (190°C).
Cooking
  1. Transfer marinated chicken and all marinade to a large baking dish, spreading in a single layer.
  2. Bake for 35–40 minutes, or until the chicken is cooked through and reaches 165°F (74°C).
  3. Remove from oven, rest for 5 minutes, then squeeze lime juice over the chicken and garnish with cilantro.
Serving
  1. Serve this dish over a bed of fluffy rice or hearty quinoa.
  2. The rich sauce is perfect for soaking up with your choice of side. For added freshness, consider a side salad or steamed vegetables.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 8gProtein: 30gFat: 30gSaturated Fat: 20gSodium: 800mgFiber: 1gSugar: 4g

Notes

For the best flavor, marinate the chicken overnight. Adjust the chili paste to your heat preference. Use fresh herbs for garnish for added freshness.

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