Baked Coconut Chili Chicken Thighs
Experience rich flavors with Baked Coconut Chili Chicken Thighs! This easy recipe will delight your taste buds—try it today for a memorable meal!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Asian-inspired
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
- In a large bowl, mix the chicken thighs with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and pepper until well coated.
- Cover and refrigerate for at least one hour or overnight for enhanced flavor.
- Preheat the oven to 375°F (190°C).
- Transfer the marinated chicken into a baking dish in a single layer and bake uncovered for 35–40 minutes until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before garnishing with lime juice and cilantro.
Nutrition
- Serving Size: 1 thigh (approximately 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
Find it online: https://homemademealplan.com/baked-coconut-chili-chicken-thighs/