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    Home » Chicken Recipes » Easy Thai Baked Chicken

    Easy Thai Baked Chicken

    Published: Apr 1, 2015 · Modified: May 9, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 104 Comments

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    Text with Image for Easy Thai Baked Chicken
    Easy Thai Baked Chicken recipe title

    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.

    a platter of thai baked chicken thigh with lime slices

    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.

    Easy Thai Baked Chicken with coconut milk and cilantro, jalapeño, ginger, basil, garlic and coriander
    Jump to:
    • ❤️ Why you'll love this recipe
    • 🛒 Ingredients
    • 🔪 Step-by-Step Instructions
    • ❓Frequently Asked Questions
    • 🥶 Storage and Freezer Instructions
    • 🗒 More chicken recipes to marinate and freeze
    • 🗒 More easy chicken recipes!
    • 📖 Recipe Card

    ❤️ Why you'll love this recipe

    Easy and freezable. 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.

    Grill or bake! 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!

    Three simple steps!

    1. Blend all marinade ingredients in your blender or food processor.
    2. Pour the marinade into a zipper closure bag with the chicken. Let it marinate.
    3. Bake it in the oven.

    🛒 Ingredients

    Before we get to the full recipe for Thai chicken, here are a few notes about some of the ingredients.

    • 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.
    Ingredients for Thai Baked Chicken with coconut milk in small white containers

    🔪 Step-by-Step Instructions

    1. Add the marinade ingredients to a food processor and purée until smooth.
    2. 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.
    3. 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.
    4. Cover with foil and let it stand on a platter for 5 to 10 minutes before serving.
    5. 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).
    6. Sprinkle with more chopped cilantro and serve with lime wedges.

    ❓Frequently Asked Questions

    Can I grill this Thai chicken?

    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.

    What kind of coconut milk should I use?

    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.

    Can I use bone-in, skin-on chicken parts?

    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.

    My husband hates cilantro. Can I leave it out?

    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.

    Can I leave out the sugar in this recipe?

    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.

    Easy Thai Baked Chicken thighs in an oval serving dish with lime wedges and cilantro leaves.

    🥶 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?

    🗒 More chicken recipes to marinate and freeze

    Love easy meals that you can prep, marinate and freeze? Here are a few more favourites!

    Caribbean Jerk Chicken Breasts

    Maple Garlic Glazed Chicken

    Greek Lemon Chicken Kabobs with Tzatziki Sauce

    Thai Grilled Turmeric Chicken Kabobs

    Easy Thai Baked Chicken cooked in a coconut milk marinade arranged in a serving dish with lime slices

    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.

    🗒 More easy chicken recipes!

    • Blackberry Balsamic Grilled Chicken Salad
    • Grilled Rosemary Mustard Chicken Kabobs
    • Thai Red Curry with Chicken
    • 6 Crispy Air Fryer Chicken Wings

    📖 Recipe Card

    Easy Thai Baked Chicken with lime slices

    Easy Thai Baked Chicken

    Full of the complex flavours of Thailand, this Easy Thai Baked Chicken is a make-ahead dish that freezes well too. Cilantro, jalapeño, ginger, basil, garlic and coriander all play together to produce this aromatic, slightly spicy chicken dish that leaves you wanting more.
    Print Pin Rate
    Course: Dinner
    Cuisine: Thai
    Prep Time: 2 hours
    Cook Time: 25 minutes
    Total Time: 2 hours 25 minutes
    Servings: 6 - 8
    Calories: 239kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 6-8 boneless, skinless chicken breast halves or 12 boneless chicken thighs
    • 1 tablespoon 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 teaspoon salt
    • 1-½ teaspoon freshly ground black pepper
    • ¾ teaspoon ground coriander
    • 2 teaspoon 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.

    Notes

    If you've frozen the chicken parts in a marinade, thaw completely before cooking. The safest way to thaw is in the refrigerator overnight.

    Nutrition

    Calories: 239kcal | Carbohydrates: 6g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 303mg | Potassium: 391mg | Fiber: 1g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 11.6mg | Calcium: 27mg | Iron: 1.6mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
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    Reader Interactions

    Comments

    1. Anita O.

      May 16, 2019 at 7:18 pm

      5 stars
      I made this with bone-in, skinless thighs, and baked them for 40 minutes. I also basted the chicken a couple of times during cooking. Great flavor, moist, and convenient make-ahead! I love anything with cilantro so this is a definite make-again!

      Reply
      • Flavour & Savour

        May 16, 2019 at 7:26 pm

        Glad you liked it, Anita! I appreciate that you shared your adaptations. Great idea to baste the chicken, since you used skinless thighs. Thanks so much for commenting!

        Reply
    2. Colleen Burnett

      October 20, 2018 at 6:38 pm

      5 stars
      This was delicious. Made marinade using half the sugar. Marinated both cauliflower and chicken thighs(separate dishes) and being lazy, skipped the frying and baked in the oven at 375 for 35 minute, 45 for the cauliflower. This is a keeper.

      Reply
      • Flavour & Savour

        October 20, 2018 at 9:19 pm

        Great ideas, Colleen! Thanks for sharing how you adapted the recipe. Love the idea of marinating the cauliflower too!

        Reply
    3. Sarah

      August 23, 2018 at 10:01 am

      5 stars
      Best chicken I have ever had. I burned my hand pretty badly on the pan making it. But it was OK since the meat was so tender, I only needed a fork to eat it.

      Reply
      • Flavour & Savour

        August 23, 2018 at 10:26 am

        So glad you liked it, Sarah! Sorry to hear about your hand. I hope it heals soon! Thanks so much for your comment.

        Reply
    4. Joanne

      July 29, 2018 at 11:54 am

      Having this tonight and I can't wait. That marinade was to die for

      Reply
      • Flavour & Savour

        July 29, 2018 at 6:47 pm

        Thanks, Joanne! I'm glad you like it!

        Reply
    5. Liz Bayer

      June 10, 2018 at 11:40 am

      Do you have any advice in making this a crockpot dish?

      Reply
      • Flavour & Savour

        June 10, 2018 at 6:03 pm

        Hi Liz,
        What a great idea! I haven't tried this, so I'd have to experiment before offering advice on how to adapt it. I do know that you'd have to thicken the sauce. When I try it, I'll post it! If you try it and have any suggestions, please share! 🙂

        Reply
    6. Diane

      May 09, 2018 at 5:13 am

      Not a fan of coconut milk, what could be substituted . Thanks Diane

      Reply
      • Flavour & Savour

        May 09, 2018 at 7:09 am

        Hi Diane,
        I suspect you could easily substitute cream successfully, or even almond milk. Let me know if you do try it, as I'm sure other readers would like to know, too!

        Reply
    7. Crissy

      April 10, 2018 at 5:19 pm

      5 stars
      This chicken was delicious! It has so much flavor, the two people who didn't like this either have terrible taste in food or messed up a totally easy recipe, I can't wait to make this again, I served it with cauliflower rice and salad.

      Reply
      • Flavour & Savour

        April 10, 2018 at 5:21 pm

        Thanks so much, Crissy! I just made this again yesterday. That's a great idea to serve it with cauliflower rice and salad. Fill your plate with veggies, right? Thanks for sharing!

        Reply
    8. Elizabeth Parsons

      March 06, 2018 at 7:13 am

      3 stars
      The cilantro overpowered every other flavor. I only used 3 chicken thighs and 4 wing pieces. It was sooooooo green. I think that it needed more time to sear. not sure if I will try it with the cilantro again.

      Reply
      • Flavour & Savour

        March 06, 2018 at 7:37 am

        HI Elizabeth,
        Oh--that's disappointing for you. Do you think you may have had too much marinade for the amount of chicken you used? I agree with your ideas--when you make it again, give it a little more time to sear and brown, and you can certainly reduce the amount of cilantro to your liking. Thanks for commenting.

        Reply
    9. Jenn

      January 02, 2018 at 9:14 am

      I don't have an oven safe skillet is it fine to fry for a few minutes and then put the chicken onto a baking dish into the oven?

      Reply
      • Flavour & Savour

        January 02, 2018 at 9:19 am

        Hi Jenn,
        Yes, definitely!

        Reply
    10. Sylvia Peach

      December 31, 2017 at 5:07 pm

      I don't know what I did wrong, but this dish was just as bland as could be - so disappointed. I followed the recipe exactly, no subs. The marinade tasted great (before I added the chicken of course) so I was expectant that it would be great. However, when it cooked there were no delicious aromas wafting around and the chicken thighs had no marinade flavor at all. I'm just stumped. Only thing I can think of, is perhaps the 4 hour marinade time that I used was not enough. Yet other people have said that was enough time - makes me wonder if folks know what good food should taste like. Could an addition of a soy sauce or a vinegar might penetrate the meat better?

      Thanks anyway!

      Reply
      • Flavour & Savour

        January 02, 2018 at 3:29 pm

        Hi Sylvia,
        How disappointing for you, especially when you read how much others have liked this recipe. The Thai flavours in this recipe are more delicate than some--lemongrass, coconut milk, cilantro and hints of ginger and jalapeño. I described this dish in the post as being "slightly spicy." I'm so sorry it didn't meet your expectations.

        Reply
        • Sheila in MD

          October 15, 2018 at 1:11 pm

          Hi There-

          I want to try this in the next few days and was reading the comments. I see in this comment you refer to lemongrass but I don't see lemongrass as an ingredient? Should we be adding lemongrass to the marinade? Thanks!

        • Flavour & Savour

          October 15, 2018 at 1:36 pm

          Hi Sheila,

          Thanks for your question about adding lemongrass, and thanks for your patience when I mess up!! I must have been thinking about another Thai recipe when I replied to that comment. No, there is no lemongrass in this recipe. Hope you like it as much as we do!

    11. Janice Clarke-Reiter

      September 28, 2017 at 8:06 am

      Your instructions say, "Heat a large oven-proof skillet over medium to high heat. Add oil and wait until it ripples" but I don't see oil listed among the ingredients. Should there be a specific amount of oil or simply oil to cover the bottom of the skillet?

      Reply
      • Flavour & Savour

        September 28, 2017 at 8:11 am

        Hi Janice,
        Thanks! I add just enough to make a very thin layer on the bottom of the skillet. Depending on the size of skillet you're using, it's usually about 1 tablespoon. Thanks for your question!

        Reply
    12. Sydney Elser

      June 29, 2017 at 9:23 am

      5 stars
      I'm meat free so I switched the chicken for cauliflower and it was amazing !! I want to put this marinade on everything !

      Reply
      • Flavour & Savour

        June 29, 2017 at 11:06 am

        That's a brilliant idea, Sydney! I'm going to try that. Thanks so much for sharing!!

        Reply
    13. Connie Kim

      May 28, 2017 at 9:54 am

      Hello, just a question about the nutrition. Your recipe includes a calorie count of 248 calories is that per chicken breast?

      Thank you, Connie

      Reply
      • Flavour & Savour

        May 28, 2017 at 10:04 am

        Hi Connie,
        The calorie count is for one chicken thigh. While you can use breasts, I calculated it on boneless, skinless thighs, as that is what is in the photo.

        Reply
    14. Kelvin

      November 03, 2016 at 4:38 am

      Anyone tried omitting sugar?

      Reply
      • Chloe

        April 22, 2017 at 2:19 pm

        I know this is an old question, but I've made this recipe several times. A few times I forgot the sugar. The recipe was still delicious and I honestly couldn't tell the difference.

        Reply
        • Flavour & Savour

          April 22, 2017 at 2:22 pm

          Thanks for the tip, Chloe!

      • Robin

        May 30, 2017 at 11:20 am

        5 stars
        I am wondering this too. Did you try leaving the sugar out?

        Reply
    15. Jessica

      September 25, 2016 at 1:51 pm

      5 stars
      I know this is an old post but I wanted to share what I did. 🙂 First I made this the way it's written and the marinade is SO FRIGGIN' GOOD that I knew I had to find other ways to use it. I made the marinade into a sauce, added ground turkey and put the whole thing over zoodles. OMG. So good and another way to use this amazing recipe! 🙂 Thank you!

      Reply
      • Flavour & Savour

        September 25, 2016 at 2:05 pm

        Hi Jessica,
        Oh Yum! That's a fabulous idea! Thanks so much for sharing it with us all! Such a healthy meal and I'll bet it tastes incredible. Must try!!

        Reply
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