Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs are a delightful fusion of comforting and exotic flavors that will elevate your dinner experience. Juicy chicken thighs are marinated in a rich coconut milk and spice blend, infusing each bite with warmth and a touch of heat from chili paste. With zesty lime juice brightening the dish, this easy-to-make recipe is perfect for busy weeknights or special gatherings alike. Serve it over fluffy rice or warm flatbread, and watch as family and friends come back for seconds. This savory dish is not only delicious but also versatile, making it ideal for meal prep or entertaining.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Asian-inspired
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1–2 tablespoons chili paste
- Juice of 1 lime
- 1 medium onion, chopped
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh cilantro, chopped
Instructions
- In a large bowl, mix chicken thighs with coconut milk, olive oil, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor.
- Preheat your oven to 375°F (190°C).
- Transfer marinated chicken to a baking dish in a single layer. Bake uncovered for 35-40 minutes until an internal temperature of 165°F (74°C) is reached.
- Let rest for 5 minutes before serving with fresh lime juice and chopped cilantro.
Nutrition
- Serving Size: 1 thigh (approximately 170g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg