Description
Baked Coconut Chili Chicken Thighs offer a delightful blend of creamy coconut milk and spicy chili paste, creating a mouthwatering dish that is both easy to prepare and packed with flavor. Perfect for busy weeknights or special gatherings, this recipe features tender chicken thighs marinated in aromatic spices, making every bite a treat. Serve it alongside rice or quinoa to soak up the rich sauce, and enjoy a satisfying meal that will please everyone at the table.
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
Instructions
- In a large mixing 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 refrigerate for at least one hour or overnight for best flavor.
- Preheat the oven to 375°F (190°C).
- Transfer the marinated chicken and marinade into a baking dish in a single layer.
- Bake uncovered for 35–40 minutes until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before garnishing with lime juice and cilantro.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 thigh (approximately 140g)
- Calories: 358
- Sugar: 3g
- Sodium: 621mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 120mg