Grilled Coconut-Marinated Chicken with Brazilian Spices

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs marinated in coconut milk and Brazilian spices, then grilled to smoky perfection. This Brazilian-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, coconut milk, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

1.5 pounds boneless chicken thighs
1 cup coconut milk
4 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons fresh cilantro, chopped

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Instructions

Step 1: In a medium bowl, combine 1 cup coconut milk, 4 minced garlic cloves, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well blended.
Step 2: Add 1.5 pounds boneless chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Brush grill grates with 2 tablespoons olive oil to prevent sticking.
Step 4: Remove chicken from marinade, letting excess drip off. Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F and edges have a slight char.
Step 5: Transfer grilled chicken to a serving platter, sprinkle with 2 tablespoons chopped fresh cilantro, and let rest for 5 minutes before serving.