Baked Coconut Chili Chicken Thighs
Enjoy tender Baked Coconut Chili Chicken Thighs marinated in rich coconut milk & spices. Perfect for easy dinners—try this recipe today!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 4 people 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 (adjust 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
- In a large bowl, mix chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper until well coated.
- Cover and marinate in the refrigerator for at least one hour or overnight for more flavor.
- Preheat your oven to 375°F (190°C).
- Transfer marinated chicken to a baking dish and bake uncovered for 35-40 minutes until cooked through (165°F internal temperature).
- Let the chicken rest for five minutes before garnishing with fresh lime juice and chopped cilantro.
Nutrition
- Serving Size: 1 chicken thigh (113g)
- Calories: 290
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg
Find it online: https://cookwithchloe.com/baked-coconut-chili-chicken-thighs/