Coconut Milk Baked Chicken

SHE WEARS MANY HATS(8)
Jacky de Boer: "yum, quick easy and so tasty" Read More
9Ingredients
45Minutes
580Calories

Ingredients

US|METRIC
  • 6 tablespoons coconut milk (canned)
  • 2 tablespoons fresh lime juice (or other citrus on hand)
  • 2 tablespoons brown sugar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 pounds chicken skin (whole bone-in, on, cut up)
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    NutritionView More

    580Calories
    Sodium27% DV640mg
    Fat29% DV19g
    Protein178% DV91g
    Carbs2% DV7g
    Fiber2% DV<1g
    Calories580Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol295mg98%
    Sodium640mg27%
    Potassium1170mg33%
    Protein91g178%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber<1g2%
    Sugars5g10%
    Vitamin A4%
    Vitamin C6%
    Calcium6%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Jacky de Boer 8 months ago
    yum, quick easy and so tasty
    Ece Ercanli a year ago
    I had to cook it more than written time but it was great!
    Josh Ferry a year ago
    I let the chicken soak in the mixture for 20 hours but unfortunately none of the flavors seemed to come out in the chicken. Still a healthy and protein rich meal but I was really looking forward to the coconut.
    Pablo Rosado 2 years ago
    Love the taste of this recipe. I used skinless chicken breasts and it came out great.
    Andrea Moreno 2 years ago
    So great! I used thighs as a substitute. Also, prior to baking sauteed garlic, onion and thyme. I added the chicken to high heat to get a char to the skin. End result was awesome.
    Saudia H. 3 years ago
    This baked chicken is one to make...over and over and over! Pure deliciousness!! Instead of whole chicken, I used drums and thighs, skin on and massaged the marinade between the skin and meat. Totally worth the extra work if u plan on skipping the skin. I added 1/2 tsp of paprika. I also scaled back on the sugar to our liking (added about 1 1/2 tbs and used coconut palm sugar instead of brown. When ready for baking, I lightly sprinkled with table salt and more garlic powder. 35 mins in an oven safe skillet. Perfection!!
    Sandra C. 3 years ago
    Awesome! Soooo good and really easy to make. My only caution is to make sure that the chicken isn't dripping with the marinade because it will burn on the bottom of the pan before the chicken is ready.
    Sarah-Lynn W. 4 years ago
    So good!! Definitely a keeper, we make it at least once a week! I usually add a bit more lime and use any part of the chicken

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