Baked Coconut Chili Chicken Thighs
Indulge in the mouthwatering flavors of Baked Coconut Chili Chicken Thighs—a delightful dish that combines the creamy richness of coconut milk with the spicy kick of chili paste, perfectly balanced by the brightness of fresh lime juice. This easy-to-make recipe transforms tender chicken into a savory feast ideal for both casual weeknight dinners and festive gatherings. With its aromatic marinade and vibrant presentation, this dish is sure to impress family and friends alike. Plus, it pairs beautifully with rice, quinoa, or warm flatbreads, making it a versatile choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- 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)
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine chicken thighs with coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, salt, pepper, and cumin. Mix until chicken is well-coated.
- Cover and marinate in the refrigerator for at least 1 hour or overnight for enhanced flavor.
- Preheat your oven to 375°F (190°C).
- Transfer the marinated chicken and sauce to a baking dish in a single layer.
- Bake uncovered for 35–40 minutes until fully cooked (internal temperature reaches 165°F / 74°C).
- Let rest for 5 minutes before serving; drizzle fresh lime juice and garnish with cilantro.
Nutrition
- Serving Size: 1 chicken thigh (approx. 170g)
- Calories: 360
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 120mg
Find it online: https://themostrecipes.com/baked-coconut-chili-chicken-thighs/