Name: Spicy Brazilian Coconut Chicken
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: brazilian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 (14 oz) can coconut milk; 2 tablespoons olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1–2 tablespoons chili paste (adjust to taste); 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; Juice of 1 lime; ¼ cup fresh cilantro, chopped (for garnish)

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If you’re looking to break out of your weeknight dinner routine and introduce something bold, warm, and deeply satisfying, Spicy Brazilian Coconut Chicken is the perfect dish. This recipe is built around rich, aromatic flavors that draw inspiration from Brazilian kitchens—creamy coconut milk, zesty lime, vibrant spices, and a kick of chili that brings it all to life.

The magic starts in the marinade, where the chicken thighs absorb flavor for at least an hour (or overnight if you plan ahead). Then it all comes together in the oven as the sauce thickens and the chicken becomes beautifully tender. It’s a dish that feels exotic yet incredibly accessible for home cooks.

Spicy Brazilian Coconut Chicken

Why You’ll Love This Recipe
This chicken delivers a punch of flavor without requiring complicated ingredients. Coconut milk creates a rich base that perfectly balances the heat from the chili paste and the warmth of the spices. The result is a saucy, comforting dish that’s perfect served over rice, quinoa, or even with flatbread to mop up every drop.

It’s a one-dish meal that’s naturally dairy-free, gluten-free, and packed with bold, satisfying flavors. The marinade does most of the work for you, and once it’s in the oven, you can relax while it cooks itself to perfection. Whether you’re cooking for family or entertaining guests, this is a recipe that impresses every time.

Ingredients
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 (adjust to heat preference)
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh cilantro, chopped (for garnish)
Juice of 1 lime

Instructions

In a large bowl, combine the chicken thighs, coconut milk, olive oil, chopped onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper. Mix well until the chicken is evenly coated.
Cover the bowl and refrigerate for at least 1 hour, or overnight for deeper flavor.
Preheat your oven to 375°F (190°C).
Transfer the chicken and all the marinade to a large baking dish, spreading the pieces in a single layer.
Bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and slightly thickened.
Remove from the oven and let rest for 5 minutes.
Squeeze fresh lime juice over the top and garnish with chopped cilantro before serving.

Variations
Use bone-in thighs or drumsticks for extra richness (increase baking time slightly)
Swap chili paste for fresh red chilies or red pepper flakes if you prefer
Add diced bell peppers or cherry tomatoes to the marinade for more color and texture
Stir in spinach or kale at the end of baking for a greens boost
Serve over coconut rice, couscous, or mashed sweet potatoes for a complete meal

Heating and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days
To reheat, place in a skillet over medium heat until warmed through or microwave in 1-minute increments
This dish also freezes well: store cooled chicken and sauce in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating

Conclusion
Spicy Brazilian Coconut Chicken is the kind of recipe that turns a regular dinner into something memorable. It’s rich, layered, and deeply flavorful, yet doesn’t require hours in the kitchen. The creamy coconut milk, tangy lime, and spicy chili paste come together in a sauce that’s downright irresistible. Whether you’re cooking for yourself or feeding a crowd, this dish is always a hit.