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Brazilian Coconut Chicken: A Delicious Recipe to Savor


  • Author: Lily
  • Total Time: 90 minutes
  • Yield: 4 servings 1x

Description

This Coconut-Crusted Chicken features tender chicken breasts marinated in a flavorful coconut milk mixture, then coated in crispy shredded coconut and baked to perfection. Served with a creamy sauce and garnished with fresh cilantro, it offers a delicious tropical twist that’s perfect over rice.


Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup coconut milk
  • 1 cup shredded unsweetened coconut
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. In a large bowl, combine the coconut milk, lime juice, minced garlic, grated ginger, paprika, cumin, turmeric, salt, and black pepper. Whisk everything together until well blended.
  2. Add the chicken breasts to the marinade, ensuring they are fully submerged. A zip-top bag works well for even coating.
  3. Seal the bag and refrigerate for at least 1 hour, or overnight for enhanced flavor.
  4. In a shallow dish, spread out the shredded coconut. Optionally, toast it lightly in a dry skillet over medium heat for a few minutes for a nuttier flavor.
  5. Set aside the coconut while the chicken marinates.
  6. Preheat your oven to 375°F (190°C).
  7. Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade for later use.
  8. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  9. Add the marinated chicken breasts to the skillet and sear for about 3-4 minutes on each side until golden brown.
  10. Remove the chicken from the skillet and place it on a baking sheet lined with parchment paper.
  11. Coat the chicken with the shredded coconut, pressing it onto each breast.
  12. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the coconut is golden and crispy.
  13. In the same skillet used for the chicken, pour in the leftover marinade and bring it to a simmer over medium heat.
  14. Cook for about 5-7 minutes, stirring occasionally, until it thickens slightly.
  15. For a creamier sauce, add a splash more coconut milk and stir well to combine.
  16. Remove from heat and set aside.
  17. Serve the coconut-crusted chicken over cooked rice, drizzled with the sauce, and garnish with fresh cilantro.

Notes

  • For a spicier kick, consider adding red pepper flakes to the marinade.
  • This dish pairs well with a side of steamed vegetables or a fresh salad.
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes