Description
A bold and flavorful baked chicken dish marinated in coconut milk, chili paste, garlic, and spices. This Brazilian-inspired recipe is rich, spicy, and irresistibly comforting.
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)
Instructions
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In a large bowl, mix chicken with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper.
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Cover and marinate for at least 1 hour or overnight in the fridge.
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Preheat oven to 375°F (190°C).
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Transfer chicken and marinade to a baking dish. Spread in a single layer.
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Bake for 35–40 minutes, until the chicken is cooked through and sauce is bubbling.
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Let rest for 5 minutes. Finish with lime juice and chopped cilantro.
Notes
- Bone-in chicken can be used; extend baking time by 10–15 minutes
- Use less chili paste for a milder version
- Coconut rice or quinoa makes a perfect side
- Add bell peppers or greens for extra color and nutrients
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Dish
- Method: baking
- Cuisine: brazilian
