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Baked Coconut Chili Chicken Thighs

Baked Coconut Chili Chicken Thighs

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If you’re on the hunt for a dish that combines comfort with vibrant flavors, look no further than Baked Coconut Chili Chicken Thighs. This recipe features tender chicken thighs marinated in a luscious blend of creamy coconut milk, zesty lime, and a hint of chili heat. Perfect for busy weeknights or cozy gatherings, this dish is not only easy to prepare but also allows your oven to do the work while you unwind. Serve it over rice, quinoa, or alongside warm flatbread to soak up every drop of delicious sauce. With its enticing aroma and rich flavor profile, this dish is sure to become a staple in your culinary repertoire.

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
  • 12 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, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well and marinate for at least one hour (or overnight for deeper flavor).
  2. Preheat the oven to 375°F (190°C).
  3. Place marinated chicken in a large baking dish in a single layer and bake uncovered for 35–40 minutes until cooked through (internal temperature should reach 165°F/74°C).
  4. Let rest for 5 minutes before squeezing fresh lime juice over the top and garnishing with chopped cilantro.

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