Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs are a delectable dish that combines tender chicken thighs with a rich, creamy marinade of coconut milk, ginger, garlic, and chili paste. This easy-to-make recipe is perfect for busy weeknights or entertaining guests, guaranteeing seconds will be requested! The delightful balance of creamy and spicy notes makes it a family favorite. Serve it over rice or alongside warm flatbreads to soak up the delicious sauce, and enjoy the inviting aroma that fills your kitchen while it bakes.
- 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
- 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 with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Mix until chicken is coated.
- Cover and marinate in the refrigerator for at least 1 hour; overnight is recommended.
- Preheat oven to 375°F (190°C).
- Transfer marinated chicken to a baking dish in a single layer and bake uncovered for about 35–40 minutes until the internal temperature reaches 165°F (74°C).
- Let rest for about 5 minutes before serving with fresh lime juice squeezed on top and garnished with cilantro.
Nutrition
- Serving Size: Approximately 5 oz (140g)
- Calories: 290
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 120mg