Baked Coconut Chili Chicken Thighs
Indulge in the comforting flavors of Baked Coconut Chili Chicken Thighs, a dish that brings together the creaminess of coconut milk and the warmth of spices for an unforgettable meal. This easy recipe is perfect for busy weeknights or special gatherings, allowing tender chicken thighs to marinate in a zesty blend of ginger, garlic, and chili paste. The result is a savory dish that pairs beautifully with rice, quinoa, or flatbread, making it as versatile as it is delicious. Whether you’re cooking for family or entertaining friends, this flavorful chicken will surely impress.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 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
- Marinate the chicken by combining it with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper in a large bowl. Cover and refrigerate for at least 1 hour or overnight.
- Preheat your oven to 375°F (190°C). Transfer the marinated chicken and sauce 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 the dish rest for about 5 minutes before serving. Squeeze lime juice over the top and garnish with chopped cilantro.
Nutrition
- Serving Size: 1 thigh (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 490mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 120mg