Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs are your go-to dish for a flavorful and effortless weeknight dinner. This recipe features tender chicken thighs marinated in a creamy coconut sauce infused with aromatic spices and a hint of heat from chili paste. With only 10 minutes of prep time, you can have this dish ready to bake and enjoy in just about an hour. Serve it over fluffy rice, hearty quinoa, or with warm flatbread to soak up the delicious sauce. It’s not just a meal; it’s a comforting experience that will impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- 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 and marinate in the refrigerator for at least 1 hour (overnight for best results).
- Preheat your oven to 375°F (190°C).
- Spread the marinated chicken in a single layer in a baking dish and bake uncovered for about 35–40 minutes until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Squeeze fresh lime juice on top and garnish with chopped cilantro.
Nutrition
- Serving Size: 1 thigh (approximately 150g)
- Calories: 340
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
Find it online: https://tastydinnertips.com/baked-coconut-chili-chicken-thighs/