Description
Baked Coconut Chili Chicken Thighs are a vibrant and delicious dish that brings a burst of flavor to your table with minimal effort. This easy recipe combines tender chicken thighs marinated in creamy coconut milk, zesty lime, and spicy chili paste, resulting in a comforting meal that’s perfect for any occasion. Whether it’s a busy weeknight dinner or a gathering with friends, this dish is sure to impress and satisfy. Serve it alongside rice, quinoa, or warm flatbread to soak up the rich sauce for an unforgettable experience.
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 bowl, mix chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper until well coated.
- Cover and marinate in the refrigerator for at least 1 hour or overnight for deeper flavor.
- Preheat oven to 375°F (190°C). Transfer marinated chicken into a baking dish ensuring even spacing.
- Bake uncovered for about 35-40 minutes until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving. Drizzle with lime juice and garnish with cilantro.
Nutrition
- Serving Size: 1 chicken thigh (approximately 170g)
- Calories: 380
- Sugar: 3g
- Sodium: 660mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 140mg