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.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

Step 3

In a large, oven-safe skillet or baking dish, heat the vegetable oil over medium heat.

Step 4

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.

Step 5

In the same skillet, sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.

Step 6

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.

Step 7

Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the coconut sauce.

Step 8

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).

Step 9

Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes.

Step 10

Garnish with freshly chopped cilantro if desired, and serve hot alongside rice, quinoa, or a fresh salad.

Nutrition Facts

Serving size	(1269.5g)

Amount per serving	% Daily Value*
Calories	2392.7

Total Fat 169.2g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 8.5g
Cholesterol 729mg	0%
Sodium 4298.5mg	0%
Total Carbohydrate 51.6g	0%
Dietary Fiber 2.1g	0%
Total Sugars 34.9g
Protein 166.9g	0%

Vitamin D 0IU	0%
Calcium 182.1mg	0%
Iron 12.3mg	0%
Potassium 2578.7mg	0%

*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.

Source of Calories

Fat: 63.5%

Protein: 27.9%

Carbs: 8.6%