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Baked Coconut Chili Chicken Thighs

Baked Coconut Chili Chicken Thighs
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Baked Coconut Chili Chicken Thighs are a delightful blend of creamy and spicy flavors that make for an impressive yet easy weeknight meal. This dish features succulent chicken thighs marinated in a rich mixture of coconut milk, garlic, ginger, and zesty chili paste. As it bakes, the aroma fills your kitchen, making it hard to resist. Whether served over fluffy rice, alongside hearty quinoa, or wrapped in warm flatbreads, this recipe caters to any occasion and is sure to please both kids and adults alike. Marinate ahead for a quick dinner solution that promises satisfaction with every bite.

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
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions

  1. In a large bowl, combine chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Stir well to coat.
  2. Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor.
  3. Preheat oven to 375°F (190°C). Transfer marinated chicken to a large baking dish in a single layer.
  4. Bake uncovered for 35–40 minutes until internal temperature reaches 165°F (74°C).
  5. Let rest for 5 minutes before squeezing lime juice over the top and garnishing with cilantro.

Nutrition

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