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
Instructions
- In a mixing bowl, combine chicken thighs with coconut milk, olive oil, chopped onion, minced garlic, grated ginger, chili paste, cumin, paprika, salt, and black pepper. Mix until chicken is well-coated.
- Cover and refrigerate for at least 1 hour (or overnight for best flavor).
- Preheat the oven to 375°F (190°C).
- Arrange the marinated chicken in a baking dish in a single layer.
- Bake uncovered for 35–40 minutes or until the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving with lime juice and cilantro.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 piece (170g)
- Calories: 378
- Sugar: 3g
- Sodium: 565mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 134mg