12 Tender Brazilian Chicken Thigh Recipes That Deliver Big Flavor

Looking for some new dinner ideas? Brazilian chicken thighs might just be the answer. These recipes combine zesty marinades and aromatic spices that will leave your taste buds dancing. From vibrant chimichurri to creamy coconut milk, there’s something here for everyone. Let’s explore these delicious options together!

Brazilian Chicken Thighs With Chimichurri Sauce

Brazilian Chicken Thighs With Chimichurri Sauce is a vibrant and hearty dish that brings the flavors of Brazil right to your kitchen. The chicken thighs are marinated with spices and grilled to perfection, creating a deliciously juicy and flavorful main course.

Paired with chimichurri sauce, a zesty and herbaceous condiment, this dish is sure to impress your family and friends. The combination of the tender chicken and the fresh, tangy sauce makes for a delightful meal that’s perfect for summer barbecues or cozy family dinners.

Chimichurri sauce, which originates from Argentina but is widely used in Brazil, is made from fresh herbs, garlic, vinegar, and olive oil. It adds a burst of flavor that complements the savory chicken beautifully. This recipe serves 4-6 people and isn’t only easy to prepare but also incredibly satisfying. Gather your ingredients and get ready to enjoy a taste of Brazil!

Ingredients

• 6 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil
• 1 tablespoon red wine vinegar
• 1 cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• 1 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine minced garlic, smoked paprika, cumin, salt, pepper, and olive oil. Mix well. Add the chicken thighs to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor.
2. Prepare the Chimichurri Sauce: In a separate bowl, combine the chopped parsley, cilantro, minced garlic, red pepper flakes (if using), red wine vinegar, lemon juice, and a pinch of salt and pepper. Slowly drizzle in the olive oil while stirring until the sauce is well combined. Adjust seasoning to taste and set aside.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a stovetop grill pan, heat it over medium-high heat and lightly grease with oil.
4. Cook the Chicken: Remove the marinated chicken thighs from the refrigerator and let them sit at room temperature for about 10-15 minutes. Place the chicken on the grill, skin side down, and cook for about 6-8 minutes. Flip and continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
5. Serve: Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Serve the chicken thighs warm, drizzled with chimichurri sauce, and garnish with additional herbs if desired.

Extra Tips

To enhance the flavors of your Brazilian Chicken Thighs, consider marinating the chicken overnight for maximum infusion of the spices.

If you don’t have a grill, you can also bake the chicken thighs in the oven at 400°F (200°C) for about 35-40 minutes, turning halfway through.

Additionally, feel free to customize the chimichurri sauce by adding ingredients like oregano or shallots to suit your taste preferences. Enjoy your flavorful meal!

Spicy Brazilian Chicken Thighs With Coconut Milk

Spicy Brazilian Chicken Thighs With Coconut Milk is a delightful dish that perfectly captures the vibrant flavors of Brazilian cuisine. The combination of succulent chicken thighs and creamy coconut milk creates a rich and aromatic sauce that’s both comforting and exciting. This dish isn’t only packed with flavor but is also easy to prepare, making it ideal for family dinners or casual gatherings with friends.

Incorporating a blend of spices and fresh ingredients, this recipe brings out the natural juiciness of the chicken while adding a delightful kick. Coconut milk lends a velvety texture to the sauce, balancing the heat from the spices and creating a harmonious flavor profile. Serve this dish with rice or crusty bread to soak up the delicious sauce, and enjoy a taste of Brazil right in your own kitchen.

Ingredients (serves 4-6):

• 1.5 to 2 pounds of chicken thighs, bone-in and skin-on
• 1 can (13.5 oz) coconut milk
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1-2 teaspoons red pepper flakes (adjust to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken thighs with lime juice, salt, black pepper, smoked paprika, and cumin. Allow the chicken to marinate for at least 30 minutes, or overnight for more intense flavor. This step is essential for infusing the chicken with spices and ensuring it remains juicy during cooking.
2. Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the marinated chicken thighs, skin side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Turn the chicken over and sear for an additional 3-4 minutes. This step helps to lock in the juices and adds depth to the flavor.
3. Sauté Aromatics: Remove the chicken from the skillet and set aside. In the same pan, add the chopped onion, garlic, and grated ginger. Sauté for about 3-4 minutes until the onions are translucent and fragrant. This step builds the base of flavor for the sauce.
4. Add Coconut Milk and Spices: Pour in the coconut milk and stir in the red pepper flakes. Bring the mixture to a gentle simmer and season with additional salt and pepper as needed. The coconut milk will create a creamy sauce that complements the spices beautifully.
5. Simmer the Chicken: Return the seared chicken thighs to the skillet, ensuring they’re submerged in the coconut sauce. Cover the skillet and simmer on low heat for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). This step allows the chicken to absorb the flavors from the sauce while remaining tender and moist.
6. Garnish and Serve: Once cooked, remove the skillet from heat and let it sit for a few minutes. Garnish with freshly chopped cilantro and serve hot over rice or with crusty bread. This final touch adds freshness and a pop of color to the dish.

Extra Tips:

When preparing Spicy Brazilian Chicken Thighs With Coconut Milk, feel free to adjust the level of spiciness to your preference by varying the amount of red pepper flakes. Additionally, for a more robust flavor, you can add other ingredients such as chopped bell peppers or diced tomatoes to the sauce.

If you have leftovers, the dish can be stored in the refrigerator for up to three days and tastes even better the next day as the flavors meld together. Enjoy your culinary journey through Brazil!

Grilled Chicken Thighs With Brazilian Barbecue Sauce

Grilled Chicken Thighs with Brazilian Barbecue Sauce is a mouthwatering dish that brings the vibrant flavors of Brazilian cuisine right to your backyard. The succulent chicken thighs are marinated in a zesty blend of spices, creating a deliciously juicy and flavorful meal that’s perfect for any gathering. This dish isn’t only easy to prepare but also provides a tantalizing taste that will impress your family and friends.

The Brazilian barbecue sauce, known as “molho à campanha,” adds a unique twist to the grilled chicken. The combination of garlic, lime, and a touch of sweetness from the brown sugar elevates the dish to new heights, making it a standout at any cookout or dinner party.

Serve the grilled chicken thighs with a side of rice, beans, or a fresh salad for a complete meal that celebrates the rich culinary traditions of Brazil.

Ingredients (serves 4-6):

• 6-8 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, minced garlic, lime juice, brown sugar, smoked paprika, cumin, chili powder, salt, and pepper. Whisk the ingredients together until well blended to create a flavorful marinade for the chicken.
2. Marinate the Chicken: Add the chicken thighs to the bowl with the marinade, making certain that each piece is well coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a zip-top bag. Marinate in the refrigerator for at least 30 minutes, or preferably for 2-4 hours to allow the flavors to penetrate the meat.
3. Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Chicken: Remove the chicken thighs from the marinade, allowing any excess to drip off. Place the thighs skin-side down on the grill. Cook for about 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and continue grilling for another 10-15 minutes, or until the internal temperature reaches 165°F.
5. Rest and Serve: Once grilled, remove the chicken thighs from the grill and let them rest for about 5 minutes. This allows the juices to redistribute. Serve the grilled chicken thighs garnished with fresh cilantro and lime wedges on the side.

Extra Tips:

For an even more flavorful dish, consider adding a bit of heat to the marinade with some chopped jalapeños or crushed red pepper flakes.

If you have time, marinating the chicken overnight will intensify the flavors. Also, using a meat thermometer guarantees perfectly cooked chicken every time, so you can avoid any dryness.

Enjoy your Brazilian feast with a revitalizing caipirinha or a chilled Brazilian beer for an authentic experience!

Feijoada-Inspired Chicken Thighs

Feijoada is a traditional Brazilian stew typically made with black beans and various cuts of meat, which embodies the rich culinary heritage of Brazil. This recipe takes inspiration from that beloved dish, transforming it into a savory and satisfying meal featuring succulent chicken thighs. The combination of spices, beans, and smoky flavors creates a delightful balance that brings the essence of feijoada to your dinner table.

Cooking Feijoada-Inspired Chicken Thighs isn’t only simple but also allows for a bit of creativity in the kitchen. You can adjust the spice level to suit your taste and even customize the beans used in the recipe. Serve this dish with a side of rice and orange slices for a complete meal that captures the heart and warmth of Brazilian cuisine.

Ingredients (Serves 4-6)

• 6 chicken thighs, bone-in and skin-on
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Cooking Instructions

1. Prepare the Chicken Thighs: Start by seasoning the chicken thighs with salt, pepper, smoked paprika, cumin, and oregano. Make sure to rub the spices well into the meat for maximum flavor. This step allows the chicken to absorb the spices before cooking.
2. Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken thighs skin-side down. Sear the thighs for about 5-7 minutes until the skin is crispy and golden brown. This process adds depth of flavor and a nice texture to the dish.
3. Sauté the Vegetables: After the chicken is browned, remove it from the pan and set it aside. In the same pan, add the chopped onion, garlic, and diced red bell pepper. Sauté the vegetables for about 4-5 minutes until they’re softened and fragrant, scraping up any browned bits from the bottom of the pan to incorporate them into the dish.
4. Combine Ingredients: Once the vegetables are cooked, return the chicken thighs to the pan. Add the drained black beans, bay leaf, and chicken broth. Stir everything together, ensuring that the chicken is submerged in the broth, which will help keep it moist while cooking.
5. Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender. This slow cooking allows the flavors to meld beautifully.
6. Final Touches: After the chicken has cooked, remove the bay leaf and taste the sauce. Adjust the seasoning with more salt and pepper if needed. If you prefer a thicker sauce, you can let it simmer uncovered for an additional 5-10 minutes.
7. Serve: Plate the Feijoada-Inspired Chicken Thighs, garnishing with freshly chopped cilantro. Serve with lime wedges on the side for a revitalizing burst of acidity, and pair it with rice and orange slices for a complete meal.

Extra Tips

For the best results, consider marinating the chicken thighs in the spice mix for a few hours or overnight before cooking; this will enhance the flavors even more. Additionally, feel free to experiment with different types of beans or add other vegetables like carrots or kale for extra nutrition. This dish also reheats beautifully, making it perfect for leftovers!

Brazilian Honey Garlic Chicken Thighs

Brazilian Honey Garlic Chicken Thighs are a delightful fusion of sweet and savory flavors, perfect for a family dinner or a gathering with friends. This dish takes juicy chicken thighs and coats them in a luscious honey garlic sauce that caramelizes beautifully when cooked. The combination of honey, soy sauce, garlic, and a hint of lime creates a vibrant and irresistible flavor profile that will leave everyone asking for seconds.

Preparing this dish is simple and straightforward, making it an excellent choice for both novice cooks and seasoned chefs. The chicken thighs are marinated in the honey garlic mixture, allowing the flavors to penetrate the meat, resulting in an incredibly tender and flavorful dish. Serve it with rice, quinoa, or a fresh salad to complete the meal and enjoy the delightful taste of Brazilian cuisine in the comfort of your home.

Ingredients (serving size: 4-6 people)

• 6 chicken thighs, bone-in and skin-on
• 1/2 cup honey
• 1/4 cup soy sauce
• 5 cloves garlic, minced
• 1 tablespoon fresh lime juice
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Fresh cilantro or parsley, for garnish (optional)
• Lime wedges, for serving (optional)

Cooking Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the honey, soy sauce, minced garlic, lime juice, black pepper, salt, and paprika until well combined. This marinade won’t only flavor the chicken but also help to tenderize it.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is generously coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, ideally 4-6 hours, to allow the flavors to meld.
3. Preheat the Oven: When you’re ready to cook, preheat your oven to 400°F (200°C). This temperature will help to achieve a crispy skin while keeping the meat juicy.
4. Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, carefully add the marinated chicken thighs skin-side down, and sear for about 4-5 minutes, or until the skin is golden brown and crispy. This step adds texture and flavor to the dish.
5. Bake the Chicken: Once the chicken is seared, flip it over and pour the remaining marinade from the bowl over the chicken. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
6. Glaze and Serve: For an extra touch, during the final 5 minutes of baking, switch to broil to caramelize the top of the chicken thighs. Keep a close eye to avoid burning. Once done, remove from the oven and let the chicken rest for a few minutes before garnishing with fresh cilantro or parsley and serving with lime wedges.

Extra Tips

To enhance the flavor even more, consider adding some chopped fresh herbs like thyme or rosemary to the marinade. You can also customize the sweetness level by adjusting the amount of honey to your preference.

If you’re looking for a little kick, adding a pinch of red pepper flakes or some chopped chili can elevate the dish. Ultimately, for a complete meal, serve these chicken thighs alongside steamed vegetables or a fresh salad to balance the richness of the sauce. Enjoy your Brazilian culinary adventure!

Citrus Marinated Chicken Thighs

Citrus Marinated Chicken Thighs are a zesty and flavorful dish that showcases the vibrant culinary traditions of Brazil. This recipe combines the bright flavors of citrus fruits like orange and lime with the rich, succulent meat of chicken thighs, creating a dish that isn’t only delicious but also aromatic and visually appealing.

Whether you’re hosting a summer barbecue or simply looking for a weeknight dinner idea, these marinated chicken thighs are sure to impress your family and friends. The marinade infuses the chicken with a perfect balance of acidity and sweetness, which enhances the natural flavors of the meat.

Grilling or roasting the chicken thighs allows the skin to crisp up beautifully while keeping the inside juicy and tender. This dish pairs wonderfully with rice, fresh salads, or grilled vegetables, making it a versatile option for any meal.

Ingredients (Serves 4-6)

• 6 bone-in, skin-on chicken thighs
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Marinade: In a mixing bowl, combine the fresh orange juice, lime juice, olive oil, minced garlic, honey, ground cumin, red pepper flakes, salt, and black pepper. Whisk together until well blended. The marinade should have a balanced sweet and tangy flavor.
2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a glass dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour, preferably 4 to 6 hours for maximum flavor infusion.
3. Preheat the Grill or Oven: If using a grill, preheat to medium-high heat (about 375°F to 400°F). If roasting in the oven, preheat to 425°F. This high heat will help achieve a crispy skin while keeping the meat juicy.
4. Cook the Chicken: Remove the chicken thighs from the marinade, allowing the excess marinade to drip off. If grilling, place the thighs skin-side down on the grill grates and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F. If roasting, place the thighs skin-side up on a baking sheet and roast for 30-35 minutes or until cooked through and golden brown.
5. Rest and Serve: Once cooked, remove the chicken from the grill or oven, and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Serve the chicken garnished with freshly chopped cilantro.

Extra Tips

For an extra layer of flavor, consider adding some zest from the oranges and limes to the marinade. This will enhance the citrus notes and create a more aromatic dish.

Additionally, if you’re short on time, marinating for just 30 minutes can still yield delicious results, but longer marination will deepen the flavors. Pair the Citrus Marinated Chicken Thighs with a light salad or some grilled vegetables for a revitalizing meal that captures the essence of Brazilian cuisine.

One-Pan Brazilian Chicken Thighs With Vegetables

This One-Pan Brazilian Chicken Thighs with Vegetables recipe is a delightful and flavorful dish that brings the vibrant tastes of Brazil right to your kitchen. Juicy chicken thighs are marinated in a zesty blend of spices and herbs, then cooked alongside a colorful array of vegetables that soak up all the delicious flavors.

This dish not only offers a satisfying meal but also minimizes cleanup, making it perfect for busy weeknights or gatherings with family and friends. Cooking this dish is simple and efficient, allowing you to enjoy a hearty meal without the fuss.

The combination of tender chicken, roasted vegetables, and aromatic seasonings creates a symphony of flavors that will delight your palate. Serve it warm with a side of rice or crusty bread to soak up the juices, and you have a complete meal in no time.

Ingredients (Serves 4-6)

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro (for garnish)

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Add the chicken thighs to the bowl, making sure they’re well-coated with the marinade. Cover the bowl and marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor.
2. Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will help achieve a nice golden-brown crust on the chicken while cooking the vegetables perfectly.
3. Prepare the Vegetables: While the chicken is marinating, prepare the vegetables. Slice the red and yellow bell peppers, zucchini, and red onion into even pieces. This allows them to cook uniformly. Place the sliced vegetables and cherry tomatoes on a large baking sheet.
4. Arrange the Chicken and Vegetables: Once marinated, take the chicken thighs out of the refrigerator and place them on the baking sheet with the vegetables. Arrange them evenly, making sure the chicken thighs are skin-side up for best crispiness.
5. Add Lime Juice: Drizzle the lime juice over the chicken and vegetables. This will add a burst of flavor and brightness to the dish.
6. Bake: Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the chicken thighs reach an internal temperature of 165°F (75°C) and the skin is crispy. The vegetables should be tender and slightly caramelized.
7. Garnish and Serve: Once cooked, remove the baking sheet from the oven. Garnish the dish with freshly chopped cilantro for a pop of color and freshness. Serve the One-Pan Brazilian Chicken Thighs with Vegetables warm, accompanied by rice or crusty bread.

Extra Tips

For an extra layer of flavor, consider adding sliced jalapeños or a dash of chili powder to the vegetable mix for a slight kick.

You can also swap out the vegetables based on what you have on hand; asparagus, carrots, or even sweet potatoes work wonderfully. Additionally, letting the chicken rest for a few minutes after baking will help retain its juices, providing a more succulent bite.

Enjoy your Brazilian-inspired meal!

Brazilian Chicken Thighs in a Creamy Mushroom Sauce

Brazilian Chicken Thighs in a Creamy Mushroom Sauce is a delightful dish that combines tender chicken with a rich, flavorful mushroom sauce. This dish is perfect for family dinners or gatherings, offering a comforting yet exotic taste of Brazil.

The creamy sauce, made with fresh mushrooms and spices, envelops the chicken thighs, making each bite succulent and satisfying. Served over rice or with crusty bread, this recipe is sure to impress your guests and satisfy your taste buds.

The dish highlights the robust flavors typical of Brazilian cuisine, where spices and fresh ingredients come together to create heartwarming meals. The combination of marinated chicken thighs and a luscious mushroom sauce not only elevates the dish but also makes it a perfect centerpiece for any meal.

Let’s immerse ourselves in this comforting recipe that serves 4-6 people.

Ingredients

• 4-6 chicken thighs, bone-in and skin-on
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces (about 225g) mushrooms, sliced (cremini or button mushrooms work well)
• 1 cup heavy cream
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 tablespoon Dijon mustard
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Chicken Thighs: Start by seasoning the chicken thighs generously with salt and pepper on both sides. This initial seasoning helps to enhance the flavor of the chicken as it cooks.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant. Stir frequently to prevent burning.
4. Add the Mushrooms: Next, add the sliced mushrooms to the skillet with the onions and garlic. Cook for about 5-6 minutes until the mushrooms are softened and have released their moisture.
5. Create the Creamy Sauce: Lower the heat to medium. Pour in the heavy cream, and add the paprika, dried thyme, and Dijon mustard. Stir well to combine, allowing the sauce to simmer gently for about 3-4 minutes until it thickens slightly.
6. Return the Chicken to the Skillet: Place the seared chicken thighs back into the skillet, nestling them in the creamy mushroom sauce. Cover and reduce the heat to low, allowing the chicken to cook through for about 20-25 minutes or until the internal temperature reaches 165°F (75°C).
7. Garnish and Serve: Once cooked, remove the skillet from heat. Garnish with freshly chopped parsley before serving. This dish pairs beautifully with rice or crusty bread to soak up the delicious sauce.

Extra Tips

When cooking Brazilian Chicken Thighs in a Creamy Mushroom Sauce, feel free to experiment with the types of mushrooms used, as different varieties can add unique flavors and textures.

Additionally, for a bit of heat, consider adding a pinch of red pepper flakes to the sauce. If you prefer a lighter version, you can substitute half-and-half for the heavy cream.

Finally, marinating the chicken thighs for a few hours or overnight with your choice of spices can enhance the flavor even further! Enjoy your culinary journey into Brazilian cuisine!

Moqueca-Inspired Coconut Chicken Thighs

Moqueca is a traditional Brazilian dish that showcases the vibrant flavors of the country’s coastal cuisine, often featuring fish or seafood simmered in a rich coconut milk broth. This Moqueca-Inspired Coconut Chicken Thighs recipe takes the classic elements of moqueca and adapts them to chicken, creating a warm and comforting dish that’s certain to please. The combination of tender chicken thighs, aromatic spices, and creamy coconut milk makes for a delightful meal that’s both exotic and accessible.

In this recipe, chicken thighs are marinated in a blend of lime juice, garlic, and spices to infuse them with flavor. They’re then simmered in a fragrant sauce made of coconut milk, bell peppers, and tomatoes, reminiscent of the traditional moqueca. Serve this dish over a bed of fluffy rice or alongside crusty bread to soak up the delicious sauce. It’s a perfect option for a family dinner or when entertaining guests, bringing a taste of Brazil right to your table.

Ingredients (serving size of 4-6 people):

• 2 lbs chicken thighs, boneless and skinless
• 1/4 cup lime juice
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1/4 cup fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the lime juice, minced garlic, cumin, paprika, salt, and black pepper. Add the chicken thighs and ascertain they’re well coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Sauté the Aromatics: In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the sliced red and yellow bell peppers and cook for an additional 5 minutes, stirring occasionally until they’re softened.
3. Brown the Chicken: Remove the marinated chicken thighs from the refrigerator and add them to the skillet. Cook for about 5-7 minutes on each side or until they’re browned. This step will help to lock in the flavors and add a nice texture to the chicken.
4. Add Coconut Milk and Tomatoes: Pour in the coconut milk and diced tomatoes (with their juices) into the skillet, stirring to combine all the ingredients thoroughly. Bring the mixture to a gentle simmer.
5. Simmer the Dish: Reduce the heat to low, cover the skillet, and let the chicken simmer in the coconut milk sauce for about 25-30 minutes, or until the chicken is cooked through and tender. If desired, you can occasionally stir the sauce and check the seasoning, adjusting salt and pepper to taste.
6. Garnish and Serve: Once the chicken is cooked, remove the skillet from the heat. Garnish with freshly chopped cilantro before serving. Serve the Moqueca-Inspired Coconut Chicken Thighs over a bed of fluffy rice to soak up the delicious sauce.

Extra Tips: When cooking this dish, feel free to customize the vegetables based on your preferences or what you have on hand. Zucchini, carrots, or even spinach can be great additions. Additionally, for a bit of heat, consider adding sliced jalapeños or a pinch of red pepper flakes. Remember to taste the sauce before serving to ascertain it has the right balance of flavors, adjusting seasoning as needed for a perfectly delicious meal.

Piri-Piri Chicken Thighs With Brazilian Flair

Piri-Piri chicken thighs are a delightful fusion dish that showcases the vibrant flavors of Brazilian cuisine. This recipe combines tender, juicy chicken thighs with a spicy, tangy marinade that’s both aromatic and mouthwatering.

Originating from Africa and popularized in Portugal, the Piri-Piri sauce has made its way into Brazilian kitchens, where it’s embraced and adapted with local ingredients, resulting in a unique and flavorful dish that’s perfect for grilling or roasting.

In this recipe, the chicken thighs are marinated in a zesty blend of spices, lime juice, and garlic, allowing the flavors to penetrate the meat and create a succulent dish. Grilling or baking the thighs enhances the smoky flavors, making them an excellent choice for a family dinner or a summer barbecue.

Serve them alongside rice, beans, or a fresh salad to complete the meal and enjoy the taste of Brazil right in your home.

Ingredients (Serves 4-6)

• 6 chicken thighs, bone-in and skin-on
• 4 tablespoons Piri-Piri sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 2 limes
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh cilantro or parsley, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the Piri-Piri sauce, olive oil, minced garlic, lime juice, smoked paprika, cumin, salt, and black pepper. Whisk the ingredients together until well mixed.

Add the chicken thighs to the marinade, making sure they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for maximum flavor infusion.

2. Preheat the Grill or Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 425°F (220°C). This step is vital as it guarantees a nice sear and helps to lock in the juices of the chicken.

3. Cook the Chicken: For grilling, place the marinated chicken thighs on the grill, skin side down. Grill for about 7-10 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.

If baking, place the marinated chicken thighs on a baking sheet lined with parchment paper and bake for 30-35 minutes, flipping halfway through.

4. Rest the Chicken: Once cooked, remove the chicken thighs from the grill or oven and let them rest for about 5 minutes. This allows the juices to redistribute within the meat, resulting in a moist and tender bite.

5. Serve: Garnish the chicken thighs with fresh cilantro or parsley and serve with lime wedges on the side. Pair with your choice of rice, beans, or a fresh salad for a complete meal.

Extra Tips

For an even deeper flavor, consider adding a teaspoon of cayenne pepper or chili flakes to the marinade if you enjoy extra heat.

Additionally, you can substitute the Piri-Piri sauce with homemade versions by blending roasted red peppers, chili flakes, garlic, and vinegar together.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days, making for a delicious addition to salads or wraps. Enjoy your cooking adventure with this Brazilian twist on Piri-Piri chicken!

Brazilian Chicken Thighs With Pineapple Salsa

Brazilian Chicken Thighs with Pineapple Salsa is a vibrant and flavorful dish that captures the essence of Brazilian cuisine. The juicy, marinated chicken thighs are grilled to perfection, providing a smoky and savory base that pairs beautifully with the invigorating and sweet pineapple salsa. This dish is perfect for summer barbecues or a cozy family dinner, bringing a taste of Brazil right to your table.

The pineapple salsa adds a burst of tropical flavor, combining sweet, tangy, and spicy elements that enhance the chicken’s richness. With a balance of fresh ingredients and bold spices, this recipe is sure to impress your guests and satisfy your taste buds. Serve it with rice or a fresh salad to complete the meal, making it a versatile option for any occasion.

Ingredients (Serves 4-6):

• 6 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ripe pineapple, peeled, cored, and diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 2 tablespoons honey
• 1 tablespoon lime juice (for salsa)
• Salt and pepper to taste (for salsa)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine olive oil, lime juice, garlic powder, paprika, cumin, salt, and black pepper. Whisk the mixture until well combined. Add the chicken thighs to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
2. Prepare the Pineapple Salsa: While the chicken is marinating, prepare the pineapple salsa. In a separate bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, and cilantro. Drizzle with honey and lime juice, and season with salt and pepper to taste. Toss the ingredients together until mixed well and set aside.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are evenly distributed to create a steady heat. For a gas grill, allow it to heat for about 10-15 minutes.
4. Grill the Chicken: Remove the chicken thighs from the marinade and place them skin-side down on the grill. Cook for about 6-7 minutes until the skin is crispy and golden brown. Flip the thighs and continue to grill for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let them rest for a few minutes.
5. Serve the Dish: Arrange the grilled chicken thighs on a serving platter and top them generously with the pineapple salsa. Serve hot with your choice of rice or salad on the side.

Extra Tips:

For an added depth of flavor, consider grilling the pineapple chunks alongside the chicken for a few minutes. This caramelizes the sugars in the pineapple and enhances its sweetness, which complements the dish beautifully.

Additionally, feel free to adjust the spiciness of the salsa by adding more or less jalapeño according to your taste. Enjoy your Brazilian-inspired meal!

Herb-Crusted Brazilian Chicken Thighs

Herb-Crusted Brazilian Chicken Thighs are a delightful dish that brings the vibrant flavors of Brazil right to your kitchen. This recipe features succulent chicken thighs coated in a fragrant herb mixture, creating a crispy crust that locks in moisture and flavor. The combination of fresh herbs, garlic, and zesty lime juice elevates the dish, making it perfect for a family dinner or a special gathering with friends.

This dish isn’t only easy to prepare but also offers a balance of flavors that’s characteristic of Brazilian cuisine. Serve these herb-crusted chicken thighs alongside rice, beans, or a fresh salad for a well-rounded meal that will impress your guests. Let’s explore the ingredients and cooking instructions to create this mouthwatering dish for 4 to 6 people.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon fresh thyme leaves
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• Juice of 1 lime
• Zest of 1 lime

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the chopped parsley, cilantro, thyme, minced garlic, paprika, salt, black pepper, olive oil, lime juice, and lime zest. Mix well to form a paste. Add the chicken thighs to the bowl, making sure they’re well coated with the herb mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Preheat the Oven: While the chicken is marinating, preheat your oven to 400°F (200°C). This will guarantee the chicken cooks evenly and develops a crispy skin.
3. Prepare the Baking Dish: Take a large baking dish or a roasting pan and lightly grease it with a little olive oil or cooking spray. This will help prevent the chicken from sticking during cooking.
4. Arrange the Chicken: After marinating, remove the chicken thighs from the refrigerator. Place them in the prepared baking dish, skin side up, making sure they’re spaced out evenly. This allows for even cooking and browning.
5. Bake the Chicken: Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the chicken thighs are cooked through and the skin is golden brown and crispy. To check for doneness, insert a meat thermometer into the thickest part of the thigh; it should read 165°F (75°C).
6. Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat. Serve the herb-crusted chicken thighs with your choice of sides, garnished with additional fresh herbs if desired.

Extra Tips

For an even more intense flavor, consider letting the chicken marinate overnight. This will allow the herbs and spices to penetrate deeply into the meat.

Also, feel free to experiment with different herbs based on your preference; rosemary or oregano can be great substitutes.

Finally, if you want to add a smoky flavor, try grilling the chicken thighs instead of baking them for a delicious twist. Enjoy your culinary journey to Brazil!