Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs is a vibrant and flavorful dish that will elevate any meal. This recipe features tender chicken thighs marinated in a luscious blend of coconut milk, fresh ginger, garlic, and chili paste. The result is a harmonious burst of creamy, spicy, and zesty flavors that are sure to please your taste buds. Perfect for dinner parties or weeknight dinners, this easy-to-make dish can be served over rice or quinoa, with warm flatbreads, or alongside a fresh salad. Whether you’re meal prepping for the week or looking to impress guests, these Baked Coconut Chili Chicken Thighs will not disappoint.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about 6 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
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons chili paste
- 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 mixing bowl, combine chicken thighs with coconut milk, olive oil, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Mix until well coated.
- Cover and refrigerate for at least 1 hour (overnight recommended).
- Preheat oven to 375°F (190°C). Transfer marinated chicken to a baking dish.
- Bake uncovered for 35–40 minutes or until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before garnishing with lime juice and cilantro.
Nutrition
- Serving Size: 1 chicken thigh (about 170g)
- Calories: 360
- Sugar: 2g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg