Ingredients
Chicken:
- 2 lbs boneless, skinless chicken thighs
Marinade:
- 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
- Mixing the Marinade: In a large bowl, mix chicken with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper.
- Marinating: Cover and marinate for at least 1 hour or overnight in the fridge.
- Preheating: Preheat oven to 375°F (190°C).
- Baking: Transfer chicken and marinade to a baking dish. Spread in a single layer. Bake for 35–40 minutes, until the chicken is cooked through and sauce is bubbling.
- Finishing Touches: 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
- Diet: Gluten Free
