Spicy Brazilian Coconut Chicken is a bold, vibrant dish that brings the warmth and energy of Brazil right to my kitchen. Each bite delivers tender chicken infused with garlic, chili, lime, and creamy coconut milk—a flavor combination that’s rich, tropical, and deeply satisfying. Whether I’m cooking for a casual dinner or entertaining friends, this recipe never fails to impress.
Why You’ll Love This Recipe
I love how this recipe strikes the perfect balance between spice, zest, and creaminess. The marinade takes just minutes to prepare, but it packs a huge punch of flavor. It’s incredibly versatile—I’ve grilled it, pan-seared it, even tried baking it once, and every method has worked beautifully. The sauce alone is worth making this dish; I always serve it over rice or quinoa to soak up every last drop.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
4 cloves fresh garlic, minced
2 red chili peppers, chopped
1 cup full-fat coconut milk
3 tbsp low-sodium soy sauce
2 tbsp freshly squeezed lime juice
Salt and pepper to taste
Directions
Step 1: Make the Marinade
I start by mixing garlic, chopped red chilies, soy sauce, and lime juice in a bowl. This becomes the flavor-packed marinade that sets the tone for the whole dish.
Step 2: Marinate the Chicken
Next, I place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Then I refrigerate it for at least 30 minutes. When I have more time, I leave it overnight—the difference in flavor is worth the wait.
Step 3: Brown the Chicken
I heat oil in a skillet over medium heat. After removing the chicken from the marinade (but saving that liquid), I brown each side of the chicken for about 5 minutes until golden.
Step 4: Simmer in Coconut Milk
Now I pour in the coconut milk along with the reserved marinade and let it all simmer together for 15–20 minutes. By the end, the sauce thickens slightly, and the chicken is tender and infused with flavor.
Step 5: Final Adjustments
Before serving, I always taste the sauce. Sometimes I add an extra splash of lime juice or a pinch more chili depending on how bold I’m feeling that day.
Step 6: Serve and Enjoy
I serve it hot, usually over fluffy rice, and sometimes I add chopped cilantro or a few lime wedges on the side for garnish.
When I want to switch things up, I replace the chicken with shrimp or tofu—it works great with both. I’ve also thrown in some sliced bell peppers or green beans for extra crunch and color. Sometimes I use smoked paprika for a more complex, earthy flavor. And if I’m really craving heat, I toss in an extra chili or two.
Storage/Reheating
Leftovers (when there are any!) go straight into an airtight container in the fridge. They stay fresh for up to 3 days. When I reheat, I do it gently over the stove or in the microwave with a splash of water or coconut milk to keep the sauce silky. I’ve even frozen it before—just thaw it overnight in the fridge and warm it up slowly.
FAQs
What is Spicy Brazilian Coconut Chicken?
It’s a flavorful Brazilian-inspired chicken dish marinated in garlic, chili, soy, and lime, then simmered in creamy coconut milk. I love how comforting yet exciting it tastes.
What are the main ingredients in Spicy Brazilian Coconut Chicken?
I use chicken breasts, garlic, red chili peppers, soy sauce, lime juice, and coconut milk. The combination creates a sauce that’s both spicy and creamy.
How can I make Spicy Brazilian Coconut Chicken spicier?
I usually add an extra chili or include some chili flakes while simmering. A splash of hot sauce works too if I want quick heat.
Can I make Spicy Brazilian Coconut Chicken ahead of time?
Absolutely. I often marinate the chicken a day in advance and even cook the dish a few hours ahead. The flavors deepen as it sits.
Can I use other cuts of chicken?
Yes, I’ve made this with chicken thighs, and they’re even juicier. Just adjust the cooking time slightly to ensure they’re fully cooked through.
Conclusion
This Spicy Brazilian Coconut Chicken recipe has quickly become one of my go-to comfort meals. It’s rich, full of flavor, and incredibly easy to make. Whether I’m craving something bold for myself or want to serve something impressive to guests, this dish always delivers. The blend of chili heat, citrus brightness, and creamy coconut is simply irresistible—and once I tried it, I knew it would become a staple in my kitchen.
Spicy Brazilian Coconut Chicken is a bold, creamy dish featuring chicken breasts marinated in garlic, chili, lime, and soy sauce, then simmered in rich coconut milk. It’s an easy, flavorful recipe perfect for weeknight dinners or entertaining guests.
Total Time:55 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts
4 cloves garlic, minced
2 red chili peppers, chopped
1 cup full-fat coconut milk
3 tbsp low-sodium soy sauce
2 tbsp freshly squeezed lime juice
Salt and pepper to taste
Instructions
In a bowl, combine garlic, chopped chilies, soy sauce, and lime juice to create the marinade.
Place chicken in a resealable bag or shallow dish, pour marinade over it, and refrigerate for at least 30 minutes or overnight.
Heat oil in a skillet over medium heat. Remove chicken from marinade (reserve liquid) and brown both sides for about 5 minutes.
Add coconut milk and reserved marinade to the pan. Simmer uncovered for 15–20 minutes until chicken is cooked and sauce thickens.
Taste and adjust seasoning with more lime juice, salt, or chili as desired.
Serve hot over rice, garnished with chopped cilantro or lime wedges if desired.
Notes
Marinating overnight enhances flavor depth.
Use chicken thighs for a juicier variation.
Swap chicken for shrimp or tofu for variety.
Add bell peppers or green beans for extra color and crunch.
For extra heat, add more chilies or a splash of hot sauce.
