Crispy Garlic Chili Chicken Thighs

Chicken thighs that are flavored with a coconut cream, garlic and chili marinade and roasted under high heat to get extra crispy skin and amazing zesty garlic and chili flavor.

Course Main Course

Cuisine American

Diet Dairy Free, Keto, Paleo, Whole30

Prep Time 10

Cook Time 45

Marinade Time: 4

Total Time 4 55

Servings thighs

Calories 329kcal

Author Lauren

Cost $7.15 / .72¢ PER PIECE

Equipment

Ingredients

½ cup coconut milk
1 tablespoon garlic powder
2 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt more for sprinkling
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon fresh ginger root, minced
3-4 pounds chicken thighs, bone-in, skin-on
cracked black pepper

Instructions

MARINADE: Place chicken thighs in a large zip-top bag (or two if they are larger) and set aside. In a medium bowl, combine the coconut milk, garlic powder, chili powder, lemon juice, oil, and ginger and whisk to combine. Pour the marinade over the chicken (put half in each bag if you use 2 bags). Refrigerate for 2-8 hours.
PREPARE: Preheat the oven to 425˚ Fahrenheit and arrange the oven rack so that it is around 6-inches from the top of the oven. Cover a baking sheet with foil and place a wire cooling rack inside.
COOK THE CHICKEN: Arrange the chicken thighs over the wire rack, skin side down so that the sides are not touching. Cook for 15 minutes. Flip the chicken over to skin-side up and sprinkle generously with salt and pepper. Cook for an additional 20-30 minutes or until the top is golden and crispy.

Video

Notes

If you are not worried about dairy, you can substitute full fat plain greek yogurt for the coconut milk
read the post for tips on serving, freezing, and reheating leftovers!

Nutrition