Baked Coconut Chili Chicken Thighs
If you’re searching for a hearty and flavorful dish, look no further than Baked Coconut Chili Chicken Thighs. This easy-to-make recipe combines tender chicken thighs marinated in a rich, creamy coconut milk sauce infused with spicy chili paste, aromatic garlic, and fresh ginger. Whether it’s a busy weeknight or a gathering with friends and family, this dish is sure to impress. The delightful balance of creamy and spicy flavors will have everyone asking for seconds! Plus, it’s versatile enough to serve over rice or quinoa, making it a perfect meal option for any occasion.
- 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 (to taste)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- In a large bowl, combine chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, salt, and pepper. Mix well and marinate for at least one hour or overnight.
- Preheat your oven to 375°F (190°C).
- Transfer the marinated chicken to a baking dish in a single layer and bake uncovered for 35–40 minutes until cooked through.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh lime juice and cilantro.
Nutrition
- Serving Size: 1 thigh (170g)
- Calories: 370
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg