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Baked Coconut Chili Chicken Thighs

Baked Coconut Chili Chicken Thighs
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Baked Coconut Chili Chicken Thighs are an easy yet flavorful dish perfect for any occasion. This recipe combines juicy chicken thighs marinated in a creamy coconut milk sauce infused with ginger, garlic, and a hint of spice. The marinade not only tenderizes the chicken but also creates a rich flavor that will delight your taste buds. Ideal for busy weeknights or family gatherings, this one-pan meal is sure to impress with minimal effort. Pair it with rice or quinoa to soak up every last drop of the irresistible sauce, making dinner both satisfying and delicious.

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 (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 (for garnish)

Instructions

  1. In a large bowl, mix together coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper.
  2. Add chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least one hour or overnight.
  3. Preheat your oven to 375°F (190°C).
  4. Transfer chicken and marinade to a baking dish in a single layer. Bake uncovered for 35–40 minutes until the internal temperature reaches 165°F (74°C).
  5. Let it rest for 5 minutes before squeezing lime juice on top and garnishing with fresh cilantro before serving.

Nutrition

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