Description
A flavorful and spicy dish featuring chicken thighs marinated in coconut milk and spices, baked to perfection.
Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 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 based on heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- In a large bowl, combine the chicken thighs, coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
- Preheat your oven to 375°F (190°C).
- Transfer the marinated chicken and all the marinade into a large baking dish. Spread the chicken out in a single layer.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once cooked, remove from the oven and let it rest for 5 minutes. Squeeze fresh lime juice over the chicken and garnish with chopped cilantro before serving.
Notes
- For a thicker sauce, you can simmer the coconut milk mixture on the stove for a few minutes before adding the chicken.
- Serve the chicken over rice or quinoa to soak up the delicious sauce, or pair it with a side of roasted vegetables for a complete meal.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg