Baked Coconut Chili Chicken Thighs

This Baked Coconut Chili Chicken Thighs recipe is a delightful fusion of flavors that brings together the creaminess of coconut milk with the warmth of chili paste. Perfect for any occasion—whether it’s a cozy weeknight dinner or a gathering with friends—this dish is sure to impress. The tender chicken thighs are marinated in aromatic ingredients, resulting in a meal that’s both satisfying and easy to prepare.

Why You’ll Love This Recipe

• Flavorful Marinade: The combination of coconut milk, ginger, garlic, and chili paste creates a rich and aromatic sauce that elevates the chicken.
• Easy Preparation: With just ten minutes of prep time and minimal cooking steps, this recipe is perfect for busy weeknights.
• Versatile Serving Options: Serve over rice, quinoa, or with warm flatbread to soak up every bit of the delicious sauce.
• Crowd-Pleaser: This dish is great for family dinners or entertaining guests, satisfying a variety of palates with its creamy and spicy notes.
• Healthy Ingredients: Packed with protein and infused with fresh herbs and spices, it’s a wholesome meal choice.

Tools and Preparation

Before you dive into making these baked coconut chili chicken thighs, gather your essential tools. Having everything ready will make your cooking experience smoother.

Essential Tools and Equipment

• Baking dish
• Mixing bowl
• Whisk or spoon
• Measuring spoons
• Knife and cutting board

Importance of Each Tool

• Baking dish: Essential for evenly cooking the chicken while allowing it to absorb all the marinade flavors.
• Mixing bowl: A must-have for combining ingredients effectively without making a mess.
• Knife and cutting board: Important for safely chopping vegetables like onion and garlic, ensuring even cooking.

Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken thighs

For the Marinade

• 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

For Garnish

• Juice of 1 lime
• ¼ cup fresh cilantro, chopped

How to Make Baked Coconut Chili Chicken Thighs

Step 1: Marinate the Chicken

In a large bowl, combine the following:
1. Chicken thighs
2. Coconut milk
3. Olive oil
4. Onion
5. Garlic
6. Ginger
7. Chili paste
8. Cumin
9. Paprika
10. Salt
11. Black pepper

Stir well to ensure all chicken pieces are coated thoroughly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally overnight for more flavor.

Step 2: Prepare for Baking

Preheat your oven to 375°F (190°C).

Step 3: Bake the Chicken

Transfer the marinated chicken along with all the marinade into a large baking dish. Spread the chicken pieces out in a single layer to ensure even cooking.

Bake uncovered for about 35–40 minutes or until fully cooked through and reaching an internal temperature of 165°F (74°C).

Step 4: Finish Up

Remove from the oven and let rest for about 5 minutes before serving. Squeeze fresh lime juice over the chicken and garnish with chopped cilantro to enhance its flavors.

Enjoy your flavorful Baked Coconut Chili Chicken Thighs!

How to Serve Baked Coconut Chili Chicken Thighs

Serving Baked Coconut Chili Chicken Thighs is a delight, as the rich flavors of the dish pair wonderfully with various sides. Here are some creative suggestions to elevate your meal experience.

With Rice

• Steamed Jasmine Rice – Light and fragrant, jasmine rice absorbs the delicious coconut sauce beautifully.
• Coconut Rice – For an extra layer of flavor, cook rice in coconut milk for a creamy, tropical twist.

With Quinoa

• Lime-Infused Quinoa – Toss quinoa with lime juice and cilantro to complement the vibrant flavors of the chicken.
• Spicy Quinoa Pilaf – Sauté onions and bell peppers with spices before mixing in cooked quinoa for a hearty side.

With Flatbread

• Warm Pita Bread – Soft pita is perfect for scooping up the flavorful chicken and sauce.
• Naan Bread – This Indian flatbread adds a touch of warmth and goes well with the dish’s spicy notes.

With Vegetables

• Roasted Broccoli – Crispy roasted broccoli provides a nice crunch and balances the creamy chicken.
• Sautéed Spinach – Quick sautéed spinach with garlic offers a nutritious and vibrant addition.

How to Perfect Baked Coconut Chili Chicken Thighs

To get the best results from your Baked Coconut Chili Chicken Thighs, consider these helpful tips.

• Bold Marinade Time – Marinating overnight enhances flavor absorption, making each bite more delicious.
• Precise Baking Temperature – Ensure your oven is preheated to 375°F (190°C) for even cooking and optimum texture.
• Check Doneness – Use a meat thermometer to confirm that chicken reaches an internal temperature of 165°F (74°C).
• Let It Rest – Allowing the chicken to rest for 5 minutes after baking keeps it juicy and tender.
• Garnish Right Before Serving – Fresh cilantro and lime juice should be added just before serving for maximum freshness.
• Adjust Spice Level – Vary the amount of chili paste according to your spice preference for personalized heat.

Best Side Dishes for Baked Coconut Chili Chicken Thighs

Pairing side dishes with Baked Coconut Chili Chicken Thighs can enhance your meal’s overall taste. Here are some excellent options to consider.

1. Cucumber Salad – A refreshing cucumber salad with lime dressing adds crunch and complements the richness of the chicken.
2. Mango Salsa – Sweet mango salsa brings a fruity contrast that brightens each bite.
3. Garlic Mashed Potatoes – Creamy mashed potatoes infused with garlic provide comfort alongside the spicy chicken.
4. Grilled Asparagus – Lightly grilled asparagus offers a smoky flavor that pairs well with coconut and chili notes.
5. Corn on the Cob – Sweet corn adds a burst of sweetness; try grilling or boiling it for an easy side.
6. Coleslaw – A tangy coleslaw introduces a crunchy texture that balances the meal’s creaminess.
7. Sweet Potato Fries – Crispy sweet potato fries add a delightful sweetness that contrasts beautifully with spicy flavors.
8. Roasted Cauliflower Rice – Lightly seasoned roasted cauliflower rice serves as a low-carb alternative that soaks up all those tasty juices.

Common Mistakes to Avoid

When making Baked Coconut Chili Chicken Thighs, it’s essential to avoid common pitfalls that can affect the flavor and texture of your dish.

• Bold marinade mistakes: Not marinating long enough can result in bland chicken. Aim for at least an hour, or overnight for the best flavor.
• Bold ingredient swaps: Using low-quality coconut milk may lead to a less creamy sauce. Always choose full-fat coconut milk for rich flavor.
• Bold cooking temperatures: Baking at too high a temperature can cause the chicken to dry out. Stick to 375°F (190°C) for tender thighs.
• Bold overcooking issues: Overcooking chicken can make it tough and dry. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
• Bold neglecting garnishes: Skipping the lime juice and cilantro garnish means missing out on fresh flavors that brighten the dish. Always add these before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Baked Coconut Chili Chicken Thighs

• Use freezer-safe containers or heavy-duty freezer bags.
• Can be frozen for up to 3 months.

Reheating Baked Coconut Chili Chicken Thighs

• Oven: Preheat oven to 350°F (175°C) and bake covered for about 15-20 minutes until heated through.
• Microwave: Heat on medium power in a microwave-safe dish, checking every minute until warm.
• Stovetop: Place in a skillet with a splash of water or broth, cover, and heat on low until warmed through.

Frequently Asked Questions

Here are some commonly asked questions about Baked Coconut Chili Chicken Thighs.

Can I use other cuts of chicken?

Yes, you can use chicken breasts or drumsticks instead of thighs. Adjust cooking time as needed.

What can I serve with Baked Coconut Chili Chicken Thighs?

This dish pairs well with rice, quinoa, or warm flatbread to soak up the delicious sauce.

How do I adjust the spice level?

You can easily customize the spice level by adjusting the amount of chili paste used in the marinade.

What if I don’t have coconut milk?

You can substitute with dairy-free alternatives like almond milk or cashew cream, but this may change the flavor profile slightly.

Final Thoughts

Baked Coconut Chili Chicken Thighs is a delightful combination of creamy coconut and spicy chili that will excite your taste buds. This versatile recipe allows for customization based on your preferences, making it perfect for any occasion. Whether you’re enjoying a cozy weeknight dinner or entertaining guests, this dish is sure to impress.

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Baked Coconut Chili Chicken Thighs

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• Author: Lara
• Total Time: 50 minutes
• Yield: Serves approximately 4 people 1x

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Description

Baked Coconut Chili Chicken Thighs offer a harmonious blend of creamy coconut milk and zesty chili paste, creating an irresistible dish perfect for any occasion. This recipe allows the tender chicken thighs to soak up a flavorful marinade infused with ginger, garlic, and spices, resulting in a satisfying meal that’s both easy to prepare and delightful to taste. Whether you’re enjoying a cozy weeknight dinner or hosting friends, this dish is sure to impress with its rich flavors and versatility. Serve it over rice, quinoa, or alongside warm flatbreads for a complete meal that everyone will love.

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Ingredients

Scale 1x2x3x

• 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
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped

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Instructions

1. In a large mixing bowl, combine chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well to coat the chicken evenly.
2. Cover the bowl and refrigerate for at least 1 hour or overnight for maximum flavor.
3. Preheat your oven to 375°F (190°C). Transfer the marinated chicken and all marinade into a baking dish in a single layer.
4. Bake uncovered for 35–40 minutes until the chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before serving.
5. Squeeze fresh lime juice over the chicken and garnish with chopped cilantro.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 thigh (approximately 140g)
• Calories: 280
• Sugar: 2g
• Sodium: 540mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 90mg