Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
Elevate your weeknight dinner with this vibrant Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce. Juicy, marinated chicken breasts are grilled to perfection, then paired with a luscious tomato-coconut sauce infused with bold flavors of red chili, garlic, cumin, and paprika. The sauce, simmered with creamy coconut milk and a touch of sweetness, strikes the perfect balance of heat and richness. Topped with fresh cilantro and served with a squeeze of lime, this dish is a mouthwatering fusion of tropical flair and smoky BBQ vibes. Perfectly suited for spice lovers and gluten-free diets, this recipe is a culinary escape to Brazil in just 45 minutes!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons lime juice
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 red chili, minced (adjust to taste)
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) unsweetened coconut milk
- 0.25 cup chopped fresh cilantro
- 1 teaspoon sugar
- 4 lime wedges, for serving
Instructions
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, lime juice, paprika, ground cumin, 1 teaspoon of salt, and black pepper to make a marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 20 minutes (or up to 2 hours for deeper flavor).
While the chicken is marinating, heat 1 tablespoon of coconut oil in a large skillet over medium heat.
Add the diced onion, red bell pepper, and red chili to the skillet. Sauté for 5-6 minutes, stirring frequently, until the vegetables are softened.
Add the can of diced tomatoes to the skillet and stir well. Cook for 3-4 minutes until the mixture starts to thicken slightly.
Stir in the coconut milk, 0.5 teaspoon of salt, and sugar. Reduce the heat to low and let the sauce simmer gently for about 10 minutes, stirring occasionally. Taste and adjust seasoning as needed.
While the sauce simmers, preheat a grill or grill pan over medium-high heat. Brush the grill with the remaining 1 tablespoon of olive oil.
Remove the chicken breasts from the marinade and grill them for 5-6 minutes per side, or until the chicken is fully cooked and has nice grill marks (internal temperature should reach 165°F).
Once the chicken is cooked, transfer it to a plate and let it rest for 5 minutes.
To serve, spoon the spicy Brazilian tomato and coconut sauce onto plates. Place a grilled chicken breast over the sauce, and sprinkle with fresh cilantro.
Serve hot with lime wedges on the side for added zest.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 28.5 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1086 mg | 84% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3576 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
