Description
Baked Coconut Chili Chicken Thighs are a comforting and flavorful dish that brings a tropical twist to your dinner table. Juicy, boneless chicken thighs soak in a creamy marinade made with coconut milk, fresh ginger, garlic, and spicy chili paste. This recipe is not only simple to prepare—taking just 10 minutes of hands-on time—but also delivers an explosion of flavor that will impress your family and friends alike. Serve it over rice or quinoa, or alongside warm flatbread to savor every drop of the luscious sauce. Perfect for busy weeknights or special gatherings, this dish is bound to become a new favorite!
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
- Fresh cilantro 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 well to coat the chicken.
- Cover and marinate in the refrigerator for at least one hour or overnight for best results.
- Preheat oven to 375°F (190°C). Place marinated chicken in a baking dish in a single layer.
- Bake uncovered for about 35–40 minutes until cooked through (internal temperature should reach 165°F/74°C).
- Let rest for 5 minutes before serving with fresh lime juice and cilantro on top.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg