This Easy Thai Baked Chicken is a simple make-ahead meal to pop in the freezer for a busy day. It's a slightly spicy Thai chicken recipe made with coconut milk that leaves you wanting more! Paleo-friendly.
This Easy Thai Baked Chicken recipe makes a simple weeknight dinner but it's special enough for a date night or dinner party!
Don't you just love the complex tastes of Thai food? Thai recipes usually contain ingredients that are sour, sweet, salty, bitter and spicy. The marinade for this easy Thai Baked Chicken blends and balances those flavours harmoniously.
Cilantro, jalapeño, ginger, basil, garlic and coriander all play together with coconut milk to produce this aromatic, slightly spicy chicken dish that leaves you wanting more.
As much I love Thai dishes, I also love easy meals. Especially ones that I can make ahead and have in the freezer, ready to grab for a quick dinner on a busy day.
This Thai chicken recipe also makes a great meal to take camping as it can easily be grilled instead of baked. It's suitable for those on a paleo diet, too!
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❤️ Why you'll love this recipe
Three simple steps!
- Blend all marinade ingredients in your blender or food processor.
- Pour the marinade into a zipper closure bag with the chicken. Let it marinate.
- Bake it in the oven.
🛒 Ingredients
You will need:
- chicken: boneless, skinless chicken thighs or breasts
- coconut milk: the canned variety, full-fat, not the beverage
- cilantro
- basil: fresh leaves. Use Thai basil if it's available
- jalapeño: 1 large or 2 small. Adjust the amount depending on how much heat you like.
- coriander: dried
- ginger: fresh
- garlic: fresh cloves
- limes
- brown sugar: or coconut sugar. A small amount of sugar is important to balance the flavours in this recipe.
🔪 Step-by-Step Instructions
- Add the marinade ingredients to a food processor and purée until smooth.
- Arrange the chicken parts in a single layer in a large freezer bag. Pour the marinade sauce over the chicken, seal tightly or vacuum seal and massage the marinade into the chicken a bit. Cover and refrigerate for at least 2 hours and up to 24 hours, or simply lay it flat in the freezer and freeze for another day.
- To bake: Preheat the oven to 375°F. Heat a large oven-proof skillet over medium to high heat. Add oil and wait until it ripples or shimmers. Add chicken pieces and sear on each side for 3-4 minutes, then place the skillet in the oven for 15 - 20 minutes, or until it has reached an internal temperature of 165°F. Check the temperature with an instant-read meat thermometer.
- Cover with foil and let it stand on a platter for 5 to 10 minutes before serving.
- If you want to grill it instead: Place the chicken on a medium-hot well-oiled grill. Use tongs to turn the pieces when the chicken has grill marks (approx. 5 to 6 min). Cook until the internal temperature is 165°F. at the thickest part (about 7 to 8 minutes).
- Sprinkle with more chopped cilantro and serve with lime wedges.
❓Frequently Asked Questions
Yes! It's delicious when grilled. Keep the heat to medium-low, oil the grill well before starting, and cook, turning once until the chicken has reached an internal temperature of 165°F. when measured at the thickest part with an instant-read meat thermometer.
I've made this recipe with several different brands of canned coconut milk, and it has always turned out well. I use the full-fat variety. It seems to help the marinade to cling to the chicken.
Yes, you can. I've made it with bone-in, skin-on thighs. For crispy skin, I'd suggest searing the chicken parts in an ovenproof skillet first, drain the excess fat, then add the marinade and bake in the oven. Depending on the size of the chicken parts, it will take about 30-40 minutes at 375°F.
Yes, there will be enough flavour from the other spices and herbs to still keep this chicken dish full of flavour. If you wanted to garnish it, you could use a little chopped parsley instead of cilantro.
I recommend that you don't omit the sugar, it's a small amount but it's important for balancing the flavours in this recipe. If you're avoiding sugar in your diet, you can use Monkfruit sweetener instead.
🥶 Storage and Freezer Instructions
If you're not planning to use this Thai Baked Chicken right away, lay the freezer bag with the chicken and the marinade flat on a baking sheet or other flat surface and freeze it. Then it will be ready for another day or to pack for a camping trip.
Make Thai Coconut Rice (which also freezes well) to go with it. Then all you'll have to do is prepare a salad and veggies.
How easy is that?
This easy chicken dish has consistently been one of the most popular recipes on Flavour and Savour. It has lots of flavour without being overly spicy and it's quick and easy to make.
If you liked this recipe, please leave a comment and a rating below. I'd love to hear how it turned out for you! Pin it and follow me on Pinterest for more tasty ideas. Subscribe to my weekly newsletter and never miss a recipe!
Recipe
Easy Thai Baked Chicken
Ingredients
- 6-8 boneless, skinless chicken breast halves or 12 boneless chicken thighs
- 1 tbsp oil (for skillet)
Marinade
- 1-½ cups chopped fresh cilantro
- ¾ cup canned coconut milk
- 12 leaves fresh basil
- 1 large or 2 small jalapeños, seeds removed
- 3 cloves garlic
- ¼ inch slice of fresh ginger
- 1-½ tsp salt
- 1-½ tsp freshly ground black pepper
- ¾ tsp ground coriander
- 2 tsp packed brown sugar, or coconut palm sugar
- 2 limes cut into wedges, for garnish
Instructions
- Add marinade ingredients to food processor and purée until smooth.
- Arrange chicken parts in a single layer in a large freezer bag. Pour marinade over chicken, seal tightly or vacuum seal and massage the marinade into the chicken a bit. Cover and refrigerate for at least 2 hours and up to 24 hours, or simply lay it flat in the freezer and freeze for another day.
- To bake: Preheat oven to 375F. Heat a large oven-proof skillet over medium to high heat. Add oil and wait until it ripples or shimmers. Add chicken pieces and sear on each side for 3-4 minutes, then place skillet in oven for 15 - 20 minutes or until it has reached an internal temperature of 165 degrees.
- Cover with foil and let stand on a platter for 5-10 minutes before serving.
- If you want to grill it instead: Place chicken on medium-hot well-oiled grill. Turn when chicken has grill marks (approx. 5-6 min). Cook until internal temperature is 165 degrees at the thickest part (about 7-8 minutes).
- Sprinkle with more chopped cilantro and serve with lime wedges.
Susan
This is so easy and delicious! I've made it several times--both baking and grilling, and have to say that grilling gives the best flavor. I usually serve it with coconut rice and roasted vegetables. It's a favorite!
Elaine
Thanks Susan! So glad you liked it as much as we do! Thanks so much for commenting.
Cindy G.
Really delicious recipe! I made it as directed and added in some lime zest and juice of half a lime to the mix. This is now a new family favorite!
Flavour & Savour
Thanks Cindy! Great idea to add a little lime. Thanks for sharing your idea with the rest of us!
Kat C
How far ahead can you make just the marinade? I'd like to make it and have it in the fridge ready to go for later in the week when I decide to make the dish, which sound delicious!
Flavour & Savour
Hi Kat, This is a great recipe to make ahead. You can make the marinade ahead of time. As long as it's refrigerated, it should last 3 days or so. I often make the marinade, add fresh chicken and freeze the chicken right in the marinade. Enjoy! This is a really popular recipe.
Kat C
Thank you for your reply, I don't have any room in my freezer right now! Will make the marinade today and report back after baking or grilling the chicken. My mouth is watering!
Flavour & Savour
I know the feeling about having a full freezer, especially at this time of year when there are so many berries to save for the winter. Not complaining, however!!
Tabby
Made this last night and it was awesome!
Flavour & Savour
Thanks for letting me know, Tabby! Glad you liked it. We love this one, too!
Diana
Loved this! I read all the comments, and decided to make it just as written. We will be having this regularly!! So delicious.
Flavour & Savour
It's consistently one of the most popular recipes here on the blog. Glad you liked it too, Diana!
Robin
I was unable to get boneless chicken thighs....any thoughts on adjustments to time/temperature?
Flavour & Savour
Hi Robin,
Sear them as in the recipe instructions, then bake for about 30 minutes at 375°F. or until a meat thermometer reads at least 165°F. Enjoy!
Kia
Hello
I used boneless skinless chicken thighs. The chicken came out amazing! The only problem I had was I did not get any char on the chicken breast when I seared them. I used a cast iron skillet. Maybe I could have broiled the chicken in the oven the last 2 minutes of cooking ? Any tips for the next time ? Thank you so much
Flavour & Savour
Hi Kia,
Great to hear this turned out so well for you. Yes, broiling for a couple of minutes at the end would help develop some colour, or searing in your cast iron skillet on a higher heat might help too. Hope these tips help you!
Angela
I made this for my son last night along with the Thai coconut rice and some steam/roasted squash/zucchini/asparagus/red bell pepper and made a crunchy thai salad with peanut dressing. I did use the lime in the marinade, rather than serving on the side. He and I enjoyed it very much. This recipe is a keeper! Thanks.
Flavour & Savour
Glad you loved it, Angela! It sounds like you made a fabulous meal! Thanks so much for sharing your ideas!
Wendy
Read all the reviews, including the less favorable ones. So - just to be safe, made the recipe exactly as it reads, but added a heaping tablespoon of chili paste to,the marinade for so extra heat and spice. Shall I just say - perfection....!
Flavour & Savour
Thanks Wendy! Extra heat is always good!
Floyde Dehanne
Made this in my Ninja foodi using the grill rack and air cooking attachment as opposed to using the grill in sweltering summer heat (used the air cooking attachment NOT pressure lid lol) and that chicken was perfectly seared and bursting with awesomeness, in fact, by the end of the dinner party I had over 5 phone numbers in my pocket and 3 other date requests in vm lol. Try it you WONT regret it!
Karin
Definitely recommend grilling this instead of baking. The charring you get from the grill takes the chicken to a whole new level!
Ashley
I LOVE this recipe! I am a huge fan of a local Thai restaurant - I used to go there one a week and always order the Thai BBQ Chicken! This recipe was just incredible and I was so proud of my self for making something comparable that I can have whenever I want! I did not put the lime or jalapeños - but I did add a tiny bit of turmeric and some some soy sauce the second time I made it and it was just amazing! The third time I added an organic powder curry blend from my local coop along with the other things I listed and it was so delicious! There are so many ways to be creative with this recipe and I am just ecstatic to have found it! I am a cilantro lover and couldn’t get enough! I also once added double the garlic, some chives, crushed peanuts and I dipped it in a Thai chili sauce! (I just can’t get enough- I freeze with the base recipe and add when making it what I feel like at the moment)! I usually make it with white jasmine rice and broccoli and it is just so perfect! Also, I did not have any way of processing the ingredients so I just chopped them up fine and it worked beautifully! Thank you so much for doing this! I am so happy to have found your recipe!
Flavour & Savour
Thanks so much, Ashley. And thanks for sharing the ways you have adapted my recipe, too! I'm going to have to try some of your ideas myself. Thanks for commenting!