Baked Coconut Chili Chicken Thighs
If you’re in search of a comforting and flavorful dish, Baked Coconut Chili Chicken Thighs is the perfect choice! This recipe features tender chicken thighs marinated in a rich blend of coconut milk, ginger, garlic, and chili paste, creating a delightful fusion of flavors that will satisfy your taste buds. Ideal for weeknight dinners or entertaining guests, this dish is not only easy to prepare but also offers versatility in serving options. Enjoy it over rice, quinoa, or with warm flatbreads to soak up the delicious sauce. The aromatic spices will fill your kitchen and have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Asian-inspired
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons chili paste (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine chicken thighs, coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well to coat the chicken.
- Cover and marinate in the refrigerator for at least one hour or overnight for maximum flavor.
- Preheat oven to 375°F (190°C). Transfer marinated chicken to a baking dish in a single layer.
- Bake uncovered for 35-40 minutes until fully cooked (internal temperature of 165°F/74°C).
- Let the chicken rest for five minutes before serving. Drizzle lime juice and sprinkle with cilantro.
Nutrition
- Serving Size: 1 chicken thigh (approximately 130g)
- Calories: 335
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 90mg