Baked Coconut Chili Chicken Thighs
If you’re in search of a delicious, easy-to-make dish that will leave your guests impressed, look no further than Baked Coconut Chili Chicken Thighs. This recipe features succulent chicken thighs marinated in a creamy coconut milk blend infused with spicy chili paste and fresh ginger, creating a flavorful explosion in every bite. Perfect for busy weeknights or special family gatherings, this dish is versatile and can be served over fluffy rice, hearty quinoa, or warm flatbread to soak up the rich sauce. Delight your family with this comforting meal that’s sure to have everyone asking for more!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Asian
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 (for garnish)
Instructions
- In a large bowl, mix chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper until well coated.
- Cover and marinate in the refrigerator for at least 1 hour (overnight for best results).
- Preheat oven to 375°F (190°C).
- Spread marinated chicken in a single layer in a baking dish and bake uncovered for 35–40 minutes until cooked through.
- Allow to rest for 5 minutes before serving with fresh lime juice and chopped cilantro.
Nutrition
- Serving Size: 1 thigh (140g)
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 100mg