Description
This Low-Carb Spicy Brazilian Coconut Chicken is a flavorful and creamy dish featuring juicy chicken thighs marinated and cooked in a rich blend of coconut milk and aromatic spices. Enhanced with curry and chili powders, it offers a perfect balance of heat and tropical creaminess, finished with fresh lime juice and green onions for a bright, zesty touch. Ideal for a quick, satisfying dinner with a Brazilian-inspired twist.
Ingredients
Scale
Chicken
- 2 pounds chicken thighs
Marinade & Sauce
- 1 can (about 13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Cooking
- 2 tablespoons olive oil
Garnish
- 1 lime
- 2 green onions
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken after searing.
- Prepare Marinade: In a large bowl, combine coconut milk, curry powder, chili powder, garlic powder, onion powder, and salt. Mix thoroughly to form a flavorful marinade base.
- Marinate Chicken: Add chicken thighs into the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes to absorb the spices and coconut flavor.
- Sear Chicken: Heat olive oil in a skillet over medium heat. Place the marinated chicken thighs and sear them for about 5 minutes on each side until nicely browned. This step locks in juices and adds depth of flavor.
- Transfer and Bake: Move the seared chicken thighs to a baking dish. Pour the remaining coconut marinade over the chicken to keep it moist and flavorful. Bake in the preheated oven for 25-30 minutes until the chicken is fully cooked through and tender.
- Finish and Serve: Remove the dish from the oven. Squeeze fresh lime juice over the chicken and sprinkle chopped green onions on top for a fresh and zesty finish. Serve hot, perfect on its own or paired with a low-carb side.
Notes
- Marinating the chicken longer will intensify the flavors, so consider marinating for up to 2 hours if time allows.
- For extra spice, add a pinch of cayenne pepper to the marinade.
- Use full-fat coconut milk for the best creamy texture and richer flavor.
- If you prefer skin-on thighs, sear skin-side down first to crisp it up before baking.
- This dish pairs well with cauliflower rice or steamed vegetables for a low-carb meal.
