Description
Baked Coconut Chili Chicken Thighs is a vibrant dish that marries the creamy richness of coconut milk with the warmth of fresh ginger and garlic, all accentuated by a hint of chili heat. This simple yet flavorful recipe is perfect for busy weeknights or impressing guests at dinner parties. The chicken thighs are marinated to perfection, allowing them to absorb the aromatic flavors, resulting in tender and juicy meat. Serve it over fluffy rice or warm flatbread to savor every drop of the delicious sauce. Discover how easy it is to create this mouthwatering fusion meal that will delight your taste buds!
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 (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
- In a large mixing bowl, combine chicken thighs with coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well.
- Cover and marinate in the refrigerator for at least one hour (overnight for best results).
- Preheat your oven to 375°F (190°C).
- Transfer marinated chicken and marinade into a baking dish; spread out evenly.
- Bake uncovered for 35–40 minutes until internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before squeezing lime juice and garnishing with cilantro.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 thigh (170g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg