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.
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
- 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 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.
- Cover the bowl and refrigerate for at least 1 hour or overnight for maximum flavor.
- Preheat your oven to 375°F (190°C). Transfer the marinated chicken and all marinade into a baking dish in a single layer.
- 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.
- 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