Description
Experience the vibrant flavors of Brazil with this Spicy Brazilian Coconut Chicken! Tender chicken thighs are marinated and baked in a rich coconut milk sauce infused with garlic, ginger, and bold spices. This easy main-course dish is perfect for a weeknight dinner or to impress guests with its creamy, aromatic, and spicy kick.
Ingredients
Scale
Main Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
Aromatics & Seasonings
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices & Heat
- 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
Finishing Touches
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Marinate the chicken: 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 thoroughly to coat the chicken evenly, then cover the bowl and refrigerate for at least 1 hour or overnight for maximum flavor.
- Preheat the oven: Set your oven to 375°F (190°C) so it’s ready once the chicken has marinated.
- Prepare for baking: Move the marinated chicken and all its marinade into a large baking dish, spreading the chicken out in a single layer to help it cook evenly.
- Bake the chicken: Bake for 35-40 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). The coconut sauce will bubble and meld with the spices during baking.
- Finish and serve: Remove the chicken from the oven and let it rest for 5 minutes. Squeeze the juice of one lime over the top and sprinkle generously with chopped cilantro before serving.
Notes
- Adjust chili paste to your preferred level of spiciness.
- Marinating overnight intensifies the flavors.
- This dish pairs well with steamed rice or crusty bread to soak up the sauce.
- For extra richness, use full-fat coconut milk.
- You can substitute chicken breasts, but thighs stay juicier during baking.
- Prep Time: 15 minutes (plus 1 hour marinating time)
- Cook Time: 40 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 3g
- Sodium: 900mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 200mg
Keywords: Brazilian, coconut chicken, spicy, baked chicken, gluten free, easy dinner, weeknight meal, comfort food
