Two Irresistible Coxa de Frango Recipes: Orange-Glazed Pressure Cooker and Barbecue Oven-Baked

Chicken thighs, known as coxa de frango, are one of the most versatile and flavorful cuts in Brazilian home cooking. Dark meat stays succulent under high heat and absorbs marinades and sauces beautifully, which makes it ideal for both quick weeknight dinners and leisurely weekend roasts. The two recipes below showcase completely different techniques: a fast pressure-cooker preparation finished with a bright orange glaze, and a slow oven-baked barbecue version that rewards patience with deeply caramelized skin. Both rely on accessible ingredients and deliver restaurant-quality results at home.

Pressure Cooker Chicken Thighs with Orange Sauce

This preparation uses the pressure cooker to cut cooking time dramatically while keeping the meat tender and juicy. Fresh orange juice and zest create a light, citrus-forward sauce that balances the richness of the thighs. It is an excellent choice for a weeknight meal, as the entire dish comes together in well under an hour with minimal supervision.

• 8 chicken thighs (about 1.2 kg), skin on and bone in
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 cups fresh orange juice (about 4 oranges)
• Zest of 1 orange
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
• Fresh parsley, chopped, for garnish

1. Season the chicken thighs generously with salt, black pepper, and smoked paprika.
2. Select the sauté function on the pressure cooker and heat the olive oil. Brown the thighs skin-side down in batches until golden, about 4 minutes per side. Set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
4. Pour in the orange juice and soy sauce, scraping up any browned bits from the bottom. Stir in the orange zest.
5. Return the chicken to the pot, skin-side up. Seal the lid and cook on high pressure for 15 minutes.
6. Release the pressure naturally for 10 minutes, then vent any remaining steam.
7. Remove the chicken and keep warm. Stir the cornstarch slurry into the sauce and simmer on the sauté function until thickened, about 3 minutes.
8. Spoon the sauce over the thighs, garnish with parsley, and serve with rice or mashed potatoes.

Oven-Baked Barbecue Chicken Thighs and Drumsticks

This oven method produces a glossy, sticky barbecue glaze and crisp skin in roughly one hour. A two-stage baking process, first covered and then uncovered, ensures the meat cooks through without drying out while the sauce reduces into a rich coating. It is a dependable centerpiece for family dinners and casual gatherings alike.

• 10 chicken pieces (thighs and drumsticks), about 1.5 kg total
• 2 teaspoons coarse salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons vegetable oil
• 1 1/2 cups barbecue sauce
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar

1. Preheat the oven to 400°F (200°C). Pat the chicken dry with paper towels.
2. Combine the salt, pepper, garlic powder, and onion powder, then rub the mixture evenly over all the chicken pieces. Brush lightly with vegetable oil.
3. Arrange the chicken in a single layer on a lined baking sheet. Cover tightly with aluminum foil and bake for 25 minutes.
4. Meanwhile, whisk together the barbecue sauce, honey, Worcestershire sauce, and vinegar in a small bowl.
5. Remove the foil from the baking sheet and brush the chicken generously with the barbecue mixture.
6. Return to the oven and bake uncovered for 20 minutes, brushing with additional sauce halfway through.
7. Increase the oven to broil and cook for 3 to 5 minutes until the glaze caramelizes and the skin is crisp, watching closely to prevent burning.
8. Rest the chicken for 5 minutes before serving alongside grilled vegetables or a fresh salad.

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