Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs is a mouthwatering dish that combines the creamy richness of coconut milk with the vibrant heat of chili paste, creating a symphony of flavors that will tantalize your taste buds. This easy-to-follow recipe features tender chicken thighs marinated in a delightful blend of spices, garlic, and ginger, making it perfect for busy weeknights or special gatherings. Serve it over fragrant rice or alongside warm flatbread to soak up every drop of the delicious sauce. With minimal prep time and maximum flavor, this dish is sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Asian
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 (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
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.
- Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
- Preheat oven to 375°F (190°C).
- Transfer marinated chicken into a baking dish in a single layer.
- Bake uncovered for 35–40 minutes until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving; garnish with lime juice and fresh cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 125mg
Find it online: https://yourrecipeworld.com/baked-coconut-chili-chicken-thighs/