Spicy Brazilian Coconut Chicken (Printable Format)
Chicken thighs in spicy coconut sauce, baked with chili, ginger, lime, and fresh cilantro.
# Needed Ingredients:
→ Main
01 -
2 pounds chicken thighs
02 -
1 can (13.5 ounces) coconut milk
03 -
2 tablespoons olive oil
04 -
1 medium onion, chopped
05 -
4 cloves garlic, minced
06 -
1 tablespoon fresh ginger, grated
07 -
1 to 2 tablespoons chili paste
08 -
1 teaspoon ground cumin
09 -
1 teaspoon paprika
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
Juice of 1 lime
13 -
1/4 cup fresh cilantro, chopped
# Preparation Steps:
01 -
In a large bowl, mix chicken thighs with coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper until each piece is thoroughly coated. Cover and refrigerate to marinate for at least 1 hour.
02 -
Set oven to 375 degrees Fahrenheit.
03 -
Arrange the marinated chicken in a single layer with all marinade in a large baking dish.
04 -
Place in the preheated oven and bake for 35 to 40 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit and is fully cooked.
05 -
Remove chicken from the oven and allow to rest for 5 minutes. Squeeze lime juice over the chicken and top with chopped cilantro before serving.
# Supplementary Details:
01 -
For deeper flavor, marinate the chicken overnight in the refrigerator.