Description
Spicy Brazilian Coconut Chicken is a vibrant and mouthwatering dish that brings the warmth of Brazilian flavors to your dinner table. This recipe features succulent chicken thighs marinated in creamy coconut milk, aromatic spices, and a kick of chili paste. Perfect for both casual weeknight meals and special occasions, this easy-to-prepare dish guarantees an explosion of flavor with every bite. Serve it with rice, quinoa, or a fresh salad to create a well-rounded meal that will impress family and friends alike.
Ingredients
Scale
- 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 (to taste)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Juice of 1 lime
Instructions
- In a large bowl, combine chicken thighs, coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well and marinate in the fridge for at least 1 hour or overnight.
- Preheat the oven to 375°F (190°C).
- Transfer the marinated chicken and all marinade into a baking dish in a single layer.
- Bake for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before garnishing with lime juice and fresh cilantro.
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 290
- Sugar: 2g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: <1g
- Protein: 26g
- Cholesterol: 105mg