Baked Coconut Chili Chicken Thighs
Baked Coconut Chili Chicken Thighs are a delightful fusion of creamy coconut milk, zesty lime, and spicy chili paste that creates an aromatic dish perfect for any weeknight dinner or special gathering. This easy recipe only requires 10 minutes of active prep time, making it a stress-free option for busy cooks. Simply marinate the chicken thighs in a flavorful mix of ingredients, pop them in the oven, and enjoy the mouthwatering aroma that fills your kitchen. The tender chicken pairs beautifully with rice or quinoa, and you can customize it with your favorite vegetables or garnishes for an extra touch. Impress your family and friends with this comforting yet exotic dish that is sure to become a staple in your cooking repertoire!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Dinner
- 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, combine chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper.
- Mix well to coat each piece of chicken thoroughly and let marinate in the refrigerator for at least 1 hour (or overnight).
- Preheat oven to 375°F (190°C).
- Transfer marinated chicken to a large baking dish and spread evenly.
- Bake uncovered for 35-40 minutes until fully cooked (internal temperature should reach 165°F/74°C).
- Let rest for 5 minutes before squeezing fresh lime juice over the top and garnishing with cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 129mg