Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs is a delightful dish that combines the succulent flavor of chicken thighs with a creamy coconut marinade infused with spices. This easy-to-make recipe is bursting with vibrant flavors, making it perfect for any occasion, whether it’s a bustling weeknight dinner or a family gathering. The harmonious blend of coconut milk, fresh ginger, and chili creates a tantalizing taste experience that will leave everyone coming back for more. Serve it over fluffy rice or quinoa, or use warm flatbreads to scoop up the delicious sauce. Enjoy a meal that not only satisfies your taste buds but also fills your kitchen with an irresistible aroma.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- 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
- Juice of 1 lime
- Fresh cilantro (for garnish)
Instructions
- In a large bowl, mix all ingredients except lime juice and cilantro until chicken is well coated. Cover and refrigerate for at least one hour (overnight for deeper flavor).
- Preheat the oven to 375°F (190°C).
- Transfer marinated chicken to a baking dish in a single layer. Bake uncovered for about 35–40 minutes until internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Squeeze fresh lime juice over it and garnish with chopped cilantro.
Nutrition
- Serving Size: 1 piece (approximately 170g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 90mg