Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs are a delightful blend of creamy coconut milk and spicy chili, making them the ultimate comfort food for any occasion. This easy-to-make dish is perfect for busy weeknights or family gatherings, where its rich aroma will have everyone gathering around the table in anticipation. The tender chicken thighs soak up the vibrant flavors from the marinade, creating a meal that’s both satisfying and memorable. Serve it over rice or quinoa to absorb all that delicious sauce, and enjoy a flavorful experience that your whole family will love.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 4 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
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Marinate chicken thighs in a large bowl with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper. Cover and refrigerate for at least one hour or overnight.
- Preheat the oven to 375°F (190°C).
- Spread marinated chicken in a single layer in a baking dish. Bake uncovered for 35–40 minutes until cooked through and golden brown.
- Let rest for five minutes before serving. Squeeze fresh lime juice over the top and garnish with cilantro.
Nutrition
- Serving Size: 1 thigh (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Find it online: https://thecookingboard.com/baked-coconut-chili-chicken-thighs/