Best Brazilian Coconut Chicken

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Golden, juicy chicken thighs simmered in a creamy coconut milk sauce, kissed with zesty lime and fragrant cilantro—this is the kind of dish that takes your taste buds straight to the heart of Brazil. Best Brazilian Coconut Chicken is all about bold flavors balanced with silky texture, warmth, and a touch of spice. It’s the kind of comfort food that feels special without being fussy.

This dish is perfect for when you want something both vibrant and cozy. The coconut milk gives it a tropical richness while ingredients like garlic, lime, and chili bring the flavor party to life. Serve it over fluffy white rice and let that luscious sauce soak into every bite. Whether it’s your first time cooking Brazilian cuisine or you’re already a fan, this one’s bound to become a weeknight favorite.

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Why You’ll Love This Best Brazilian Coconut Chicken

• Packed with flavor: Each bite offers the creamy comfort of coconut milk with bursts of fresh lime, chili, and herbs.
• Simple yet impressive: It comes together with ease but feels like a restaurant-worthy meal.
• Great for meal prep: The flavor deepens over time, making leftovers even better.
• Naturally gluten-free: No substitutions needed—just real, wholesome ingredients.
• Versatile pairing: Goes great with rice, cauliflower rice, or flatbread for soaking up that sauce.

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Preparation Phase & Tools to Use

To get the most out of this vibrant dish, having the right tools makes a huge difference:

• Heavy Skillet or Dutch Oven: Essential for browning the chicken and building a deep, flavorful base for the sauce.
• Sharp Chef’s Knife: Prepping garlic, herbs, and chili is a breeze with the right blade.
• Citrus Juicer: To extract every last drop of tangy lime without the mess.
• Wooden Spoon or Silicone Spatula: Helps stir without scratching your pan and makes sure nothing sticks.
• Measuring Cups/Spoons: Balance is key in this recipe—a little too much or too little coconut milk can shift the dish.

Set the stage with these tools and you’re already halfway to a delicious dinner.

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Ingredients for the Best Brazilian Coconut Chicken

• Chicken Thighs (bone-in, skin-on) – Juicy and flavorful, they hold up perfectly to simmering in sauce.
• Coconut Milk – This is the creamy heart of the dish, giving that lush tropical flavor.
• Garlic Cloves – Fresh garlic infuses the dish with depth and warmth.
• Fresh Ginger – Adds a subtle kick and earthy spice to complement the coconut.
• Red Chili or Chili Flakes – Brings the heat. You can adjust the spice level to your liking.
• Lime Juice + Zest – Adds a bright, citrusy tang to balance the richness.
• Cilantro – Freshly chopped for an herby finish.
• Olive Oil – Used to brown the chicken and enhance flavor.
• Salt & Pepper – Essential seasoning for balance.

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How To Make the Best Brazilian Coconut Chicken

Step 1: Brown the Chicken

Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down until golden brown. Flip and cook the other side briefly. Remove and set aside.

Step 2: Build the Flavor Base

In the same pan, reduce the heat to medium. Add minced garlic, grated ginger, and chopped chili. Sauté for a minute until fragrant but not browned.

Step 3: Add Coconut & Simmer

Pour in the coconut milk and stir in the lime zest and juice. Let the mixture come to a gentle simmer.

Step 4: Return Chicken to Pan

Place the seared chicken back into the skillet, skin-side up. Cover and let simmer for about 25 minutes until fully cooked and tender.

Step 5: Garnish & Serve

Finish with freshly chopped cilantro. Serve with steamed white rice and lime wedges on the side.

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Serving and Storing Brazilian Coconut Chicken

This dish is best served hot, right out of the skillet with plenty of white rice or crusty bread to soak up the sauce. You can also pair it with sauteed greens or a simple salad to balance the richness.

Leftovers store beautifully. Refrigerate in an airtight container for up to 4 days. To reheat, gently warm on the stovetop over medium-low heat until heated through, stirring occasionally. You can also freeze it for up to 2 months; thaw overnight in the fridge before reheating.

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Frequently Asked Questions

How spicy is this dish?

It’s moderately spicy, but you can easily control the heat by using more or less chili.

Can I use chicken breasts instead of thighs?

Yes, but thighs are more forgiving and stay juicier. If using breasts, watch the cooking time to avoid drying them out.

What kind of coconut milk should I use?

Use full-fat canned coconut milk for the richest, creamiest texture.

Can I make this dish dairy-free and gluten-free?

It’s naturally both! No dairy or gluten here.

What sides go well with it?

White rice, jasmine rice, coconut rice, or even naan-style bread work wonderfully.

Can I prep it ahead of time?

Absolutely! The flavors only get better the next day.

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Want More Chicken Dinner Ideas?

If you loved this Best Brazilian Coconut Chicken, here are more favorites you’ll want to try next:

• Golden Crispy Chicken with Parmesan Mushroom Sauce
• Cheesy Garlic Chicken Wraps
• Bang Bang Chicken Recipe
• Honey Pepper Chicken Mac and Cheese
• Ultimate Cheesy Chicken Spaghetti

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Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you dial up the heat or go mild? Did you try serving it with naan or keep it classic with rice?

I love hearing how you make these dishes your own. Questions are welcome too—let’s cook smarter together.

Find even more meal ideas and daily dishes on my Pinterest @Americanrecipesbyheart.

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