Coconut Lime Chicken Thighs
These succulent chicken thighs are marinated in creamy coconut milk and zesty lime juice for a tropical paleo meal. They are baked until perfectly golden and make a satisfying grain free dairy free dinner any night of the week.
Juicy coconut lime marinated chicken thighs that are paleo grain free and dairy free.
Nutrition per serving
Ingredients
Main
Marinade
Seasoning
Instructions
Marinate the Chicken
Whisk together coconut milk lime juice lime zest garlic and cumin in a bowl. Add the chicken thighs and toss to coat completely then cover and refrigerate for at least 30 minutes.
Preheat Oven
Preheat your oven to 400 degrees F and line a baking dish with parchment paper. Remove chicken from the marinade and shake off excess before placing in the dish.
Bake the Chicken
Bake uncovered for 30 to 35 minutes until the skin is golden and crispy and the internal temperature reads 165 degrees F. Baste once halfway through with pan juices.
Garnish and Serve
Remove from oven and let rest for 5 minutes. Garnish with fresh lime wedges and chopped cilantro before serving for a bright and flavorful finish.
Substitutions
Common mistakes
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