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Baked Coconut Chili Chicken Thighs

Baked Coconut Chili Chicken Thighs
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Indulge in the warmth and vibrant flavors of Baked Coconut Chili Chicken Thighs, a dish that’s perfect for any occasion, from busy weeknight dinners to special gatherings. This easy recipe features tender chicken thighs marinated in a creamy coconut milk mixture infused with chili paste, garlic, and spices. The result is a rich sauce that envelops each bite in a delightful blend of heat and sweetness. Serve it over fluffy rice or alongside warm flatbread to soak up every bit of the delicious marinade. Once you experience this flavorful dish, it will undoubtedly become a staple in your home cooking!

Ingredients

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  • 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, mix together coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and pepper.
  2. Add the chicken thighs to the marinade and ensure they are well coated. Cover and refrigerate for at least an hour or overnight for best results.
  3. Preheat your oven to 375°F (190°C). Transfer the marinated chicken to a baking dish in a single layer.
  4. Bake uncovered for 35–40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  5. Allow the chicken to rest for about 5 minutes before serving. Squeeze fresh lime juice over the top and garnish with chopped cilantro.

Nutrition

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