Fiery Brazilian Grilled Chicken with Tomato-Coconut Sauce
Welcome to the tantalizing world of grilled chicken with spicy Brazilian tomato and coconut sauce! If you’re a fan of bold, exotic flavors and love to experiment with new recipes, then this dish is perfect for you. Grilled to perfection and smothered in a rich and creamy coconut sauce blended with juicy tomatoes, ginger, and spicy jalapeños, this dish has all the elements of comfort food but with a kick.
As a chef specializing in Brazilian and American cuisine, I’ve been experimenting with various spices and ingredients to create an irresistible recipe that will tantalize your taste buds. This recipe provides a flavorful twist on a classic dish that is perfect for impressing your family and friends or for adding a little spice to your weeknight dinners.
This recipe is best made from scratch using fresh ingredients because it tastes completely different from store-bought or pre-packaged meals. Your kitchen will be filled with irresistible aromas as you cook up this scrumptious meal – I guarantee that this recipe will soon become a favorite in your home.
So go ahead, grab your apron, turn up the heat on the grill, and let’s make this mouthwatering grilled chicken with spicy Brazilian tomato and coconut sauce.
Why You’ll Love This Recipe
My dear food lover, I have to tell you – this grilled chicken with spicy Brazilian tomato and coconut sauce recipe will show your taste buds that Brazil and America truly have an unbreakable bond when it comes to food. Allow me to share why you’ll love this recipe.
Firstly, this dish is both spicy and savory, just the right blend of heat and flavor. The combination of fresh ginger, cilantro, parsley, and jalapeños will tingle your taste buds with delight.
Secondly, not only will you be experiencing potent flavors in your meal, but you’ll also discover that cooking with coconut milk – a primary ingredient in this recipe – adds a distinctive texture and velvety taste to the sauce.
Thirdly, using canned unsweetened coconut milk adds a delicate sweetness to the dish without being overpowering. The coconut milk amalgamates beautifully with the tomatoes creating a creamy tomato sauce that compliments chicken perfectly.
Lastly, this isn’t just any grilled chicken dish. It’s unique because you combine your food wine expertise with the spicy Brazilian tomato-and-coconut sauce and end up pairing them in a way that creates an explosion of flavors in your mouth!
You are going to fall head over heels in love with this recipe. Be prepared for the savory union of explosion of tastes.
So if you’re looking for something different and exciting for dinner tonight which combines two fantastic cultures, I’m telling you now – this recipe is calling your name!
Ingredient List
Here is the ingredient list for our Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce recipe. Make sure to have all these ingredients at hand before starting this flavorful culinary adventure!
Main Ingredients:
- 3 lbs. chicken (boneless chicken thighs or chicken breast)
- 1 can of unsweetened coconut milk (13.5 oz.)
- 1 can of tomatoes in puree (28 oz.)
- 1 onion
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- Fresh cilantro and parsley, chopped
- Cooking oil (3-4 tablespoons)
Spices and Seasoning:
- Salt (1½ tsp.), fresh ground black pepper (1 tsp.)
- 2 jalapeños, diced or sliced
- 1 tsp. ground cumin
- 4 Tbsp brown sugar
Tomato and Coconut Sauce Ingredients:
- Cilantro and parsley, chopped
- Quartered cherry tomatoes
- Can of tomatoes in puree (28 oz.)
- 2 Tbsp peanut butter
- Salt (¼ tsp), fresh ground black pepper (¼ tsp.)
- Juice of 1 lime
Whether you decide to make it spicy or mild, the secret to a delicious Brazilian cuisine lies in using fresh ingredients with layers of flavor that will bring your taste buds on an exciting journey!
The Recipe How-To
Now that we have all the ingredients sorted, let’s get cooking! In this section, I will guide you through the step-by-step process of preparing and cooking this delicious Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce Recipe.
Preparing the Chicken
Step 1: Marinade The Chicken
First, you need to marinate your chicken to give it a flavor boost. Clean 2 pounds of chicken and cut it into boneless chicken thighs or chicken breasts. In a bowl or resealable bag, mix together 3 cloves minced garlic, 1 tsp cumin, 1 tsp paprika, 1 tsp chili powder, and 2 tbsp olive oil. Massage the marinade evenly into the chicken and refrigerate for at least 30 minutes.
Step 2: Grill The Chicken
Preheat your grill or grill pan to medium heat. Remove the chicken from the marinade and discard any excess marinade. Grill for about 6-7 minutes on each side until it is fully cooked and has a nice char. Set aside to cool while you make the sauce.
Making the Spicy Brazilian Tomato and Coconut Sauce
Step 3: Sauté The Onion And Garlic
In a saucepan over medium-high heat, add in 4 tablespoons cooking oil followed by 1 diced onion and 3 cloves minced garlic. Stir occasionally until they turn golden brown.
Step 4: Add The Tomatoes And Spices
Next, add one can of tomatoes in puree to the pan along with grated ginger, fresh jalapeños, cilantro stems (or parsley), 1 tsp salt, and 1 tsp cumin. Give it a quick stir and bring it to a simmer for about 5 minutes.
Step 5: Add The Coconut Milk And Simmer More
After simmering for five minutes, stir in 1 can of canned unsweetened coconut milk and continue cooking for another 10-15 minutes or until the sauce starts to thicken.
Step 6: Blend The Sauce
Remove the saucepan from the heat and let cool for a few minutes. Using an immersion blender or traditional blender, blend the sauce until it is smooth and creamy.
Serving and Plating
Step 7: Plate The Dish
Slice the grilled chicken into pieces and arrange them onto your serving plate. Pour the Spicy Brazilian Tomato and Coconut Sauce all over the chicken dish. Garnish with chopped cilantro leaves and cherry tomatoes (optional).
This dish pairs perfectly with steamed rice, sweet potato fries, or a quick salad.
I hope you enjoy this flavorful Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce Recipe as much as I do!
Substitutions and Variations
If you want to spice things up or switch things up a bit, there are plenty of substitutions and variations that you can make to the Grilled Chicken With Spicy Brazilian Tomato and Coconut Sauce Recipe.
For starters, you can switch out chicken breast for boneless chicken thighs for a more tender and juicy finish. Alternatively, you can use marinated chicken in this recipe or add some coconut curry, creating an explosion of flavors.
If you’re looking for a vegetarian meal, substitute the chicken with sweet potato or other root vegetables. This will give you a satisfying, filling meal with lots of fiber and nutrients.
You can also experiment with the type of chili peppers used in the dish to change the spice level. If you prefer less heat, opt for fewer jalapenos or milder peppers like poblano or Anaheim. On the other hand, if you’re feeling daring, try using hotter peppers like habanero or serrano for a fiery kick.
For those who have food allergies or preferences, peanut butter is an excellent substitute for coconut milk in this recipe. The sauce will be just as creamy and rich but will have a slightly different flavor profile.
Finally, feel free to add your twist on this Brazilian-inspired dish by experimenting with different herbs and spices. You can add parsley or cilantro in combination with ginger or garlic cloves to play with textures and different flavors.
No matter what the substitution is, this Grilled Chicken With Spicy Brazilian Tomato and Coconut Sauce recipe is versatile enough to accommodate many options. Let your creativity flow by creating different variations while still enjoying the delightful combination of Brazilian tomatoes and coconut milk.
Serving and Pairing
, oh my! This grilled chicken with spicy Brazilian tomato and coconut sauce is a party in your mouth. The taste of cilantro and parsley mixed with the creamy coconut sauce will have your taste buds jumping for joy.
To make this dish even more delicious, serve it with steaming hot basmati rice or fluffy mashed sweet potatoes. The subtle sweetness of the potatoes compliments the spiciness of the chicken in such an extraordinary way.
For those wanting to add some greens to their plate, a simple side salad made from fresh baby spinach leaves would be a perfect addition. Top the salad off with some cherry tomatoes, and drizzle some lemon juice mixed with olive oil as a dressing.
This dish goes well with red wine or an ice-cold beer for those barbecue days. As much as I love good food, I’m a big believer in pairing excellent dishes with complimentary drinks to create an ultimate dining experience on the taste buds.
But wait, there’s more! Do you know what else pairs well with this recipe? It’s peanut sauce. Yes, you read it correctly. Dip your marinated chicken skewers in some peanut sauce as an appetizer, and watch your guests asking for the recipe.
This dish is perfect for large gatherings, barbecues or just an intimate dinner party with your closest friends and family. Trust me; everyone will be talking about this dish long after they’ve gone home.
Make-Ahead, Storing and Reheating
Listen up, my culinary comrades, for I have some pearls of wisdom when it comes to make-ahead, storing and reheating your grilled chicken with spicy Brazilian tomato and coconut sauce recipe. This dish is perfect for impressing your loved ones at a fancy dinner party or even a quick scratch meal after a long day, so let’s make sure it stays just as delicious from its first bite to its last.
Now, if you’re planning ahead and preparing the dish in advance, I recommend that you cool the chicken on a wire rack before refrigerating it. Keep the sauce separate in an airtight container and place it in the fridge as well. When reheating, add the sauce to a skillet while heating up the chicken separately in the oven or on the stovetop. Once hot, return the chicken to the skillet with the sauce and let them dance together over medium heat for 5-10 minutes, stirring occasionally.
If you’re hoping to store leftovers (although I doubt there will be any!), keep them in separate containers in the fridge for up to five days. The chicken itself can be reheated in an oven or microwave, but I highly suggest bringing back that spiciness of Brazil by heating up your leftover sauce on the stove or in a microwave safe container.
Feeling extra ambitious? Create some variety by shredding the leftover chicken and using it as a filling for tacos or alongside sweet potatoes for an out-of-this-world hash.
This dish is bound to leave everyone asking for more, so plan ahead and store well to keep that flavor lasting strong!
Tips for Perfect Results
If you want to prepare the best version of this recipe, be sure to follow these tips for perfect results.
1. Marinate Your Chicken: One of the keys to a flavorful grilled chicken is marination. Allow your chicken to marinate in the fridge for at least 2 hours. You can use the marinade recipe included or your own personal favorite.
2. Preheat Your Grill: Preheat your grill to high heat to prevent sticking and ensure even cooking.
3. Control The Heat: Cooking chicken can be tricky because it can easily become dried out or burned on the outside while not fully cooked on the inside. To avoid this, try using indirect heat. Move the chicken away from direct flames, so it cooks slowly and evenly over indirect heat.
4. Keep The Lid Closed: Opening and closing your grill constantly can cause fluctuations in temperature that affect cooking time and results. Try your best to keep the lid closed while cooking your chicken.
5. Rest Your Chicken: After removing your chicken from the grill, give it some time to rest before serving, preferably for about 5-10 minutes. This will allow juices in the meat to distribute evenly, producing juicier and more tender chicken.
6. Go Light On The Sauce: While the Brazilian tomato and coconut sauce is delicious, it’s important not to overdo it when applying it to the grilled chicken. Apply just enough sauce over each chicken piece, so that flavor shines through without overwhelming other tastes.
By following these tips, you can cook up the most succulent Brazilian-Style Grilled Chicken with Spicy Tomato Coconut Sauce that’ll have everyone asking you how in the world you became such an awesome grill master!
Bottom Line
I hope that this recipe for grilled chicken with spicy Brazilian tomato and coconut sauce has got your taste buds tingling! This dish is perfect for an outdoor BBQ with friends and family or as a midweek dinner option. Trust me; once you taste the explosion of flavors in this recipe, it will become a favorite on your menu.
With its unique blend of spices, herbs, and ingredients, the spicy Brazilian tomato coconut sauce perfectly complements the juicy grilled chicken. This dish will take you on a gastronomical journey to Brazil with every bite.
Don’t be afraid to experiment with different substitutions and variations to make this recipe your own. Whether you use sweet potatoes or cherry tomatoes, boneless chicken thighs, or marinated chicken breast, this dish will still be nothing short of delicious.
So why not impress your guests or family with this Brazilian delicacy at your next cookout or midweek dinner? I can guarantee that this recipe from my Quick Scratch Chicken Cookbook will not disappoint. So what are you waiting for? Get cooking!
Grilled Chicken With Spicy Brazilian Tomato and Coconut Sauce Recipe
Ingredients
- 4 tablespoons cooking oil
- 3 garlic cloves, minced
- 1 chicken, quartered (3 to 3 1/2 pounds)
- 3/4 teaspoon salt
- fresh ground black pepper
- 1 onion, chopped
- 1 tablespoon minced fresh ginger
- 2 jalapeno peppers, seeds and ribs removed, minced
- 1 1/4 cups canned crushed tomatoes in puree
- 1 cup canned unsweetened coconut milk
- 2 tablespoons chopped cilantro or 2 tablespoons parsley
Instructions
- Light the grill.
- In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
- Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
- Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
- Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
- Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
- Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
- Stir in the cilantro and serve with the chicken.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.