Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs are a delightful blend of creamy coconut milk, zesty lime, and spicy chili paste that creates a mouthwatering dish perfect for weeknight dinners or family gatherings. This recipe is not only easy to prepare but also incredibly versatile, allowing you to serve it over fluffy rice, nutty quinoa, or warm flatbreads. The aromatic flavors will have everyone at the table coming back for seconds! With minimal prep time and a make-ahead option, this chicken dish embodies comfort food with a tropical twist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Asian-inspired
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 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)
- Juice of 1 lime
- Fresh cilantro (for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Marinate the chicken by mixing together chicken thighs, coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper in a large bowl. Ensure all pieces are coated.
- Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Preheat your oven to 375°F (190°C).
- Arrange the marinated chicken in a baking dish in a single layer and bake uncovered for 35-40 minutes until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before squeezing fresh lime juice over the top and garnishing with cilantro.
Nutrition
- Serving Size: 1 thigh (170g)
- Calories: 335
- Sugar: 2g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg
Find it online: https://prrecipe.com/baked-coconut-chili-chicken-thighs/