Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs are a delightful fusion of creamy coconut milk, zesty lime, and spicy chili that create an unforgettable dish perfect for any occasion. This recipe is not only easy to prepare but also ideal for busy weeknights or special gatherings where you want to impress without spending all day in the kitchen. With tender chicken thighs marinated in a rich blend of spices, every bite bursts with flavor. Pair it with fluffy rice or warm flatbread to soak up the delicious sauce, and enjoy a meal that brings everyone together around the table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian-inspired
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 (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 large 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 marinate in the refrigerator for at least 1 hour or overnight for deeper flavor.
- Preheat the oven to 375°F (190°C).
- Transfer the marinated chicken into a baking dish and spread evenly. Bake uncovered for 35–40 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Squeeze lime juice over the top and garnish with cilantro.
Nutrition
- Serving Size: 1 thigh (150g)
- Calories: 370
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 110mg