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Baked Coconut Chili Chicken Thighs

Baked Coconut Chili Chicken Thighs

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If you’re craving a comforting and flavorful dish, look no further than Baked Coconut Chili Chicken Thighs. This recipe features tender chicken thighs marinated in a creamy coconut milk mixture, infused with zesty lime and a hint of chili heat. Perfect for busy weeknights or special gatherings, this dish is not only easy to prepare but also delightful to share with family and friends. With its versatile serving options, you can enjoy it over rice or quinoa, or with warm flatbread to soak up the delicious sauce. Dive into this culinary adventure that combines rich flavors with simple ingredients!

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
  • 12 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

Instructions

  1. In a large bowl, mix chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper.
  2. Cover and marinate in the refrigerator for at least 1 hour (overnight for best results).
  3. Preheat oven to 375°F (190°C).
  4. Spread marinated chicken in a baking dish and bake uncovered for 35–40 minutes until internal temperature reaches 165°F (74°C).
  5. Let rest for 5 minutes before serving. Squeeze fresh lime juice on top and garnish with cilantro.

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