Thai Thighs
Indulge in the perfect balance of bold flavors and juicy tenderness with this Thai Thighs recipe, a mouthwatering fusion of Thai-inspired ingredients and simple preparation. Succulent, bone-in chicken thighs are marinated in a luscious blend of creamy coconut milk, soy sauce, fish sauce, lime juice, and aromatic spices like fresh ginger, garlic, and red curry paste. The marinade infuses the chicken with deep, savory flavors, while creating irresistible caramelization during baking. Crisp golden skin and a fragrant garnish of fresh cilantro and optional red chili slices add the finishing touch to this dish that pairs beautifully with steamed jasmine rice or crisp vegetables. With just 15 minutes of prep time, this easy yet impressive recipe is perfect for weeknight dinners or entertaining guests. Keywords: Thai chicken thighs, coconut milk marinade, red curry paste chicken, oven-baked Thai recipe.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 1 cup coconut milk
- 0.25 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon sesame oil
- 2 tablespoons cilantro, chopped (for garnish)
- 1 piece red chili, thinly sliced (optional)
Instructions
In a medium mixing bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, red curry paste, and sesame oil until well combined.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken thighs, ensuring they are fully coated. Seal the bag or cover the dish, then place it in the refrigerator to marinate for at least 2 hours or up to overnight for maximum flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Remove the chicken thighs from the marinade, allowing any excess to drip off. Place them skin-side up on the prepared baking sheet. Discard the remaining marinade.
Bake the chicken thighs in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish the chicken thighs with chopped cilantro and sliced red chili, if using. Serve hot with steamed jasmine rice or a side of vegetables.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 6177 mg | 269% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 46.7 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2444 mg | 52% | |
*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.
