Coconut Baked Chicken Thighs
Elevate your weeknight dinner game with these irresistibly flavorful Coconut Baked Chicken Thighs. This recipe combines tender, juicy bone-in chicken thighs with a luscious coconut milk sauce infused with garlic, ginger, turmeric, and cumin for a rich and aromatic dish that’s as comforting as it is exotic. A touch of soy sauce, honey, and lime juice adds the perfect balance of savory, sweet, and tangy flavors, while a quick sear ensures beautifully crisp golden skin before finishing in the oven. With just 15 minutes of prep time, this one-skillet meal is not only simple to make but also packed with bold, tropical-inspired flavors. Serve it over fluffy rice or with a side of fresh greens for a meal that’s sure to impress your family and friends.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 cup Coconut milk
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (optional, for garnish)
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large, oven-safe skillet or baking dish, heat the vegetable oil over medium heat.
Add the chicken thighs to the skillet, skin-side down, and sear for 3-4 minutes until the skin is golden and crisp. Flip and cook the other side for 2 more minutes. Remove the chicken and set aside.
In the same skillet, sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
Stir in the coconut milk, soy sauce, honey, lime juice, turmeric, and cumin. Let the mixture simmer for 2-3 minutes while stirring to combine.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the coconut sauce.
Transfer the skillet or baking dish to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with freshly chopped cilantro if desired, and serve hot alongside rice, quinoa, or a fresh salad.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 34.9 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2579 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
