Name: Spicy Brazilian Coconut Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Brazilian
Ingredients: 4 pieces Chicken Thighs (Swap with chicken breasts if preferred); 1 can Coconut Milk (Almond milk can be used for a lighter option); 2 tablespoons Olive Oil (Can substitute with any neutral cooking oil); 1 medium Onion (Chopped; Shallots or leeks can be used as substitutes); 3 cloves Garlic (Minced; Fresh garlic is ideal); 2 teaspoons Fresh Ginger (Grated; Ground ginger can be used as a substitute); 2 tablespoons Chili Paste (Adjust quantity based on heat preference); 1 teaspoon Ground Cumin (Ground coriander can be an alternative); 1 teaspoon Paprika (Chili powder can be used as a replacement); Salt to taste (Use sea salt or kosher salt); Black Pepper to taste; 1/4 cup Fresh Cilantro (Chopped; Parsley can be used as a garnish substitution); 2 tablespoons Lime Juice (Lemon juice can be used as an alternative)

Description

Enjoy a flavorful and creamy Spicy Brazilian Coconut Chicken, where tender chicken thighs are marinated in a rich blend of coconut milk, aromatic spices, and chili paste before being oven-baked to perfection. This dish offers a balanced fusion of heat, creaminess, and zesty freshness from lime and cilantro, making it a delightful meal for any occasion.

Ingredients

Scale

Chicken

4 pieces Chicken Thighs (Swap with chicken breasts if preferred)

Marinade & Sauce

1 can Coconut Milk (Almond milk can be used for a lighter option)
2 tablespoons Olive Oil (Can substitute with any neutral cooking oil)
1 medium Onion (Chopped; Shallots or leeks can be used as substitutes)
3 cloves Garlic (Minced; Fresh garlic is ideal)
2 teaspoons Fresh Ginger (Grated; Ground ginger can be used as a substitute)
2 tablespoons Chili Paste (Adjust quantity based on heat preference)
1 teaspoon Ground Cumin (Ground coriander can be an alternative)
1 teaspoon Paprika (Chili powder can be used as a replacement)
Salt to taste (Use sea salt or kosher salt)
Black Pepper to taste

Finishing Touches

1/4 cup Fresh Cilantro (Chopped; Parsley can be used as a garnish substitution)
2 tablespoons Lime Juice (Lemon juice can be used as an alternative)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a large bowl, combine the coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, ground cumin, paprika, salt, and black pepper. Add the chicken thighs and coat them thoroughly. Cover and refrigerate for at least 1 hour or preferably overnight to allow the flavors to penetrate.
Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.
Prepare for Baking: Transfer the marinated chicken along with all the marinade into a large baking dish, spreading it out evenly to ensure even cooking and flavor distribution.
Bake the Chicken: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and slightly thickened.
Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute. After resting, drizzle with fresh lime juice and sprinkle chopped cilantro on top for a fresh, vibrant finish.

Notes

For a lighter version, almond milk can replace coconut milk though this will reduce creaminess.
You can adjust the chili paste quantity to control the spiciness according to your preference.
Chicken breasts can be used instead of thighs but may need slightly less baking time to avoid dryness.
Letting the chicken marinate overnight enhances flavor absorption and tenderness.
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.