Baked Coconut Chili Chicken Thighs
If you’re in search of a dish that perfectly balances comfort and excitement, Baked Coconut Chili Chicken Thighs is your answer. This recipe features tender chicken thighs marinated in creamy coconut milk infused with zesty chili flavors, resulting in a delightful culinary experience that will impress any guest. Ideal for a busy weeknight or a cozy gathering, this easy one-pan meal comes together with minimal effort. Serve it over fluffy rice or quinoa, or pair it with warm flatbreads to soak up the rich sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- 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
Instructions
- In a large bowl, combine chicken thighs, coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Stir well to coat.
- Cover the bowl and marinate in the refrigerator for at least 1 hour (overnight for best results).
- Preheat your oven to 375°F (190°C).
- Transfer the marinated chicken and marinade into a baking dish and bake uncovered for about 35-40 minutes until fully cooked (internal temperature of 165°F).
- Let the chicken rest for about 5 minutes before serving.
- Squeeze fresh lime juice over the chicken and sprinkle with chopped cilantro for added freshness.
Nutrition
- Serving Size: 1 thigh (150g)
- Calories: 315
- Sugar: 2g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 115mg