Description
Baked Coconut Chili Chicken Thighs are a flavor-packed dish that combines tender chicken with a rich coconut marinade, infused with aromatic ginger, garlic, and chili paste. This easy-to-make recipe is perfect for busy weeknights or special gatherings.
Ingredients
- 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)
- 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
1. In a large bowl, combine chicken thighs with coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well to coat the chicken in the marinade. Cover and refrigerate for at least one hour or overnight for deeper flavors.
2. Preheat your oven to 375°F (190°C).
3. Place the marinated chicken in a large baking dish along with all the marinade juices. Spread evenly and bake uncovered for about 35–40 minutes until the internal temperature reaches 165°F (74°C).
4. Let the chicken rest for five minutes before serving. Squeeze fresh lime juice over it and garnish with chopped cilantro.
Notes
For extra depth of flavor, marinate the chicken overnight.
Use full-fat coconut milk for a creamier texture.
Serve with jasmine rice, flatbread, or steamed vegetables to soak up the rich sauce.
Adjust chili paste to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 chicken thigh (approximately 150g)
- Calories: 295
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 110mg