Easy Thai Baked Chicken: Juicy, Flavorful & Gluten-Free Treat

This Easy Thai Baked Chicken features a vibrant marinade of coconut milk and spices, offering a quick, gluten-free meal that's full of irresistible Thai flavors.

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Prep Time 30

Cook Time 30

Marinating Time 2

Total Time 3

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

2 pounds boneless skinless chicken thighs Offers a juicier texture and richer flavor, making this Easy Thai Baked Chicken a hit.
1 can canned coconut milk Acts as a creamy base for the marinade; full-fat will give the richest taste.
1/2 cup chopped fresh cilantro Adds a bright, aromatic freshness; parsley can work as a mild substitute.
1/4 cup fresh basil leaves Enhances the dish's flavor; Thai basil is recommended for authenticity.
1 medium jalapeños Provides a kick of spice; remove seeds for a milder flavor.
4 cloves garlic Essential for depth of flavor; fresh cloves are best.
1 tablespoon fresh ginger Adds warmth; ground ginger can substitute in smaller amounts.
1 teaspoon ground coriander Offers earthy notes; can be replaced with cumin.
2 tablespoons brown sugar or coconut palm sugar Balances the marinade's flavors.
1 teaspoon sea salt Fundamental seasoning for the marinade.
1 teaspoon black pepper Fundamental seasoning for the marinade.
2 limes limes Provides a zesty brightness; serve wedges on the side.

For Cooking

1 tablespoon oil for baking or grilling Lightly coat the baking dish or grill to prevent sticking.

Equipment

food processor
Oven
Baking Dish
resealable bag

Method

Step-by-Step Instructions

In a food processor, combine chopped cilantro, coconut milk, fresh basil, jalapeños, garlic, fresh ginger, ground coriander, brown sugar, sea salt, and black pepper. Blend until smooth and creamy.
Place the chicken thighs into a large resealable bag or bowl. Pour the marinade over the chicken, ensuring it is evenly coated. Refrigerate for at least 2 hours or overnight.
Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with oil to prevent sticking.
Remove the marinated chicken from the refrigerator and place it into the baking dish. Bake for 25–30 minutes for boneless thighs, or until the internal temperature reaches 165°F (74°C).
Once done, let the chicken rest for a few minutes. Serve with lime wedges on the side.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 8gProtein: 26gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 300mgPotassium: 550mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

For best results, marinate the chicken overnight and ensure to use a meat thermometer for safe cooking temperatures.

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