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Baked Coconut Chili Chicken Thighs

Baked Coconut Chili Chicken Thighs
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Baked Coconut Chili Chicken Thighs is the perfect weeknight dinner, marrying rich flavors with effortless preparation. This dish features tender chicken thighs marinated in a creamy coconut milk mixture infused with garlic, ginger, and chili paste. With just 10 minutes of prep time, you can set it to marinate while you attend to other tasks. The result is a flavorful, mildly spicy chicken that appeals to all family members and friends alike. Serve it over rice or quinoa, or pair it with warm flatbread to soak up the delicious sauce. Whether it’s a cozy dinner at home or a gathering with loved ones, this dish is sure to impress.

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
  • 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 with coconut milk, olive oil, onion, garlic, ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well to coat the chicken.
  2. Cover and refrigerate for at least 1 hour or overnight for deeper 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 until fully cooked (internal temperature of 165°F).
  5. Let rest for 5 minutes; squeeze lime juice over the top and garnish with cilantro before serving.

Nutrition

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