Grilled Pernambuco-Style Spiced Chicken with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken marinated in regional Pernambuco spices served alongside fragrant coconut-infused rice, inspired by the Sport Recife home state flavors. This brazilian-inspired chicken ready in about 60 minutes pairs boneless chicken thighs, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 40 min Cook: 20 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb boneless chicken thighs with 2 tbsp olive oil, 1 tsp paprika, 1/2 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to evenly coat and marinate for at least 30 minutes.
  2. Step 2: Meanwhile, rinse 1 cup long grain white rice under cold water until clear. In a medium saucepan, combine the rinsed rice, 1 cup coconut milk, and 1 cup water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and charred in spots.
  4. Step 4: Remove rice from heat and fluff with a fork. Stir in 2 tbsp finely chopped cilantro, 2 tbsp chopped green onions, and 1 tbsp lime juice for brightness.
  5. Step 5: Plate the grilled chicken alongside the coconut rice and garnish with extra cilantro if desired.

Frequently asked questions

How long does Grilled Pernambuco-Style Spiced Chicken with Coconut Rice take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Pernambuco-Style Spiced Chicken with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Grilled Pernambuco-Style Spiced Chicken with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Pernambuco-Style Spiced Chicken with Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Pernambuco-Style Spiced Chicken with Coconut Rice?

Brazilian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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