Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs are a delightful dish that promises to fill your home with warm, inviting aromas. Marinated in rich coconut milk, zesty lime, and a kick of chili, these tender chicken thighs offer a perfect balance of flavors that both kids and adults will love. Ideal for busy weeknights or family gatherings, this easy-to-make recipe transforms simple ingredients into a comforting meal that everyone will be talking about. Serve it over rice or with warm flatbread to soak up the luscious sauce, and prepare for seconds!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- 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 (to taste)
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- In a bowl, combine chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper. Mix well.
- Cover and marinate in the refrigerator for at least one hour (overnight is best).
- Preheat oven to 375°F (190°C).
- Place marinated chicken in a baking dish and bake uncovered for 35-40 minutes until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving with lime juice and cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg