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 (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 mixing bowl, combine chicken thighs with coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste (starting with 1 tablespoon), cumin, paprika, salt, and black pepper. Stir until chicken is well coated.
- Cover and marinate in the refrigerator for at least 1 hour or overnight for best flavor.
- Preheat oven to 375°F (190°C).
- Transfer marinated chicken to a baking dish in a single layer and bake uncovered for 35–40 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for about 5 minutes. Squeeze lime juice over the top and garnish with chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 thigh (approximately 150g)
- Calories: 303
- Sugar: 4g
- Sodium: 523mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 89mg