Print

Baked Coconut Chili Chicken Thighs

Baked Coconut Chili Chicken Thighs
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked Coconut Chili Chicken Thighs is a vibrant and flavorful dish that’s perfect for any occasion, from busy weeknights to special gatherings. This recipe features juicy chicken thighs marinated in a creamy coconut milk mixture infused with aromatic garlic, ginger, and a kick of chili paste. The baking process allows the flavors to meld beautifully, resulting in a tender and mouthwatering meal. Serve it over fluffy rice or with warm flatbreads to soak up the delicious sauce. With minimal prep and maximum taste, this dish is sure to become a family favorite.

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 (for garnish)

Instructions

  1. In a large bowl, combine chicken thighs, coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper. Mix until chicken is well coated.
  2. Cover and marinate in the refrigerator for at least 1 hour or overnight for enhanced flavor.
  3. Preheat your oven to 375°F (190°C).
  4. Transfer marinated chicken to a baking dish and bake uncovered for 35–40 minutes or until the internal temperature reaches 165°F (74°C).
  5. Let rest for 5 minutes before serving. Squeeze fresh lime juice over the top and garnish with chopped cilantro.

Nutrition

Find it online: https://besthotrecipes.com/baked-coconut-chili-chicken-thighs/