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Baked Coconut Chili Chicken Thighs

Baked Coconut Chili Chicken Thighs
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Baked Coconut Chili Chicken Thighs are a flavor-packed dish that combines tender chicken with a rich coconut marinade, infused with aromatic ginger, garlic, and chili paste. This easy-to-make recipe is perfect for busy weeknights or special gatherings. With just a few simple ingredients and minimal prep time, you can create an impressive meal that will leave your family and friends asking for seconds. Serve the succulent chicken over fluffy rice or warm flatbread to soak up every drop of the creamy sauce. Whether you’re looking for a quick dinner solution or a dish to impress guests, this recipe is sure to delight.

Ingredients

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  • 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

  1. In a large 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 to coat the chicken in the marinade. Cover and refrigerate for at least one hour or overnight for deeper flavors.
  2. Preheat your oven to 375°F (190°C).
  3. Place the marinated chicken in a large baking dish along with all the marinade juices. Spread evenly and bake uncovered for about 35–40 minutes until the internal temperature reaches 165°F (74°C).
  4. Let the chicken rest for five minutes before serving. Squeeze fresh lime juice over it and garnish with chopped cilantro.

Nutrition

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