Baked Coconut Chili Chicken Thighs
Experience rich flavors with Baked Coconut Chili Chicken Thighs—tender chicken baked in a creamy marinade. Try this easy recipe today!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4 people 1x
- 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
- 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 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 flavor.
- Preheat oven to 375°F (190°C).
- Transfer marinated chicken to a large baking dish in a single layer.
- Bake uncovered for about 35–40 minutes until the internal temperature reaches 165°F (74°C).
- Allow the chicken to rest for 5 minutes before serving. Squeeze fresh lime juice over it and garnish with cilantro.
Nutrition
- Serving Size: 1 thigh (113g)
- Calories: 300
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
Find it online: https://quickfamilyfeast.com/baked-coconut-chili-chicken-thighs/