Baked Coconut Chili Chicken Thighs
If you’re seeking a comforting and flavorful dish, look no further than Baked Coconut Chili Chicken Thighs. This easy-to-make recipe features tender chicken thighs marinated in a rich coconut milk blend with spicy chili paste and aromatic spices. Perfect for busy weeknights or entertaining friends, this dish is both delightful and satisfying. Serve it over rice or alongside warm flatbreads to soak up the creamy sauce, making every bite an experience to remember.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- 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 (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, combine chicken thighs, 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 1 hour or overnight for maximum flavor.
- Preheat your oven to 375°F (190°C).
- Transfer marinated chicken and all marinade to a baking dish and spread evenly.
- Bake uncovered for about 35–40 minutes until cooked through (165°F internal temperature).
- Let rest for 5 minutes before serving with fresh lime juice and cilantro.
Nutrition
- Serving Size: 1 thigh (approximately 170g)
- Calories: 380
- Sugar: 3g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg