5 Ingredient Coconut Chicken

Just a few simple ingredients turn a whole cut up chicken into a exciting and flavorful dish. Add a big, green salad and some jasmine rice and this coconut chicken is a great weeknight meal. Serves 6.

5 Ingredient Coconut Chicken

You only need 5 ingredients for this coconut chicken recipe

5 ingredients – coconut milk, lime juice, garlic, ginger, and chicken. That’s all you need for this recipe. I even used minced garlic and grated ginger from jars, so it’s literally just about dumping everything into a zip-top bag.

This might just be the easiest dinner I’ve ever made. Since I prepped my marinade early in the morning, dinner felt like it only took a few minutes.

This recipe uses a whole cut up chicken. If you don’t have one or can’t find one at the store, that’s okay. You can swap any combination of bone-in, skin-on chicken pieces.

If you’re doing that, I’d recommend a combination of dark and white meat. Make sure you chicken breasts are super large, or they’ll take longer than the rest of your chicken to cook (this applies when you’re choosing your package of whole cut up chicken, too).

Other awesome chicken recipes: Chicken & Vegetable Coconut Curry / Thai Basil Chicken / Chinese Chicken & Broccoli

5 Ingredient Coconut Chicken

The easiest coconut chicken recipe ever.

Once your chicken has soaked up the marinade, preheat your oven and pat your chicken dry. Do not rinse it. Just use some paper towels and dry off the skin so it will get nice and brown in the oven.

You can bake your chicken on a cookie sheet, in a baking dish or even in a Dutch oven. Feel free to line whichever you choose with parchment paper or non-stick aluminum foil to make your clean up easier. Then bake your chicken for about 1 hour, and be sure to use a meat thermometer to make sure your chicken has reached a food-safe temperature of 165˚F.

More great chicken recipes: garlic braised chicken legshoney balsamic chicken legs / beer brined chicken drumsticks / grilled herb mustard chicken

5 Ingredient Coconut Chicken

When the chicken is fully cooked, remove it from the oven and let it sit for about 10 minutes before serving. This makes sure the chicken will be perfectly juicy, and it also allows the chicken to come to a more reasonable temperature for eating. Just before serving, sprinkle your chicken with fresh chopped cilantro. If you don’t care for cilantro, try fresh chives or basil, or skip the garnish entirely.

5 Ingredient Coconut Chicken | simplywhisked.com

5 Ingredient Coconut Chicken

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hours 5 minutes
  • Yield: 6 1x


  • 1 whole cut-up chicken
  • 1 15-ounce can coconut milk
  • 1/4 cup lime juice
  • 2 tablespoons fresh ground ginger
  • 6 garlic cloves, minced
  • 1/21 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • Fresh chopped cilantro (optional, for garnish)


  1. In a small bowl, whisk together coconut milk, lime juice, garlic, ginger, salt & pepper. In a large zip top bag, combine chicken and marinade. Allow chicken to sit in marinade for at least 1 hour.
  2. Preheat oven to 350˚F (180˚C). Place chicken in a large baking dish and bake for 1 hour – or until chicken reaches an internal temperature of 165˚F.
  3. Top with cilantro before serving.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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5 Ingredient Coconut Chicken | simplywhisked.com

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  • Reply
    Rachel @ Bakerita
    April 25, 2016 at 4:23 pm

    Mmm this chicken looks so amazingly delicious, and you can’t beat 5 ingredients! This is totally getting made for dinner soon!

  • Reply
    April 25, 2016 at 6:12 pm

    omg… this looks AMAZING!!! seriously looks so good

  • Reply
    June 15, 2018 at 12:42 pm

    Oh my goodness I’m marinating it right now. I used a lot more than just 5 ingredients though. I also put in some tumeric brown sugar basil cilantro I did put in the ginger but it was you know Ginger from that you would use in cookies LOL it’s all the ginger I had. And I use key lime juice about O say 14 shakes of the bottle. I am going to bake the chicken and then I’ma take the marinade and cook it down and then mounted with some butter and maybe some white wine and see how that taste I will fill you in later

    • Reply
      Melissa Belanger
      June 19, 2018 at 7:19 am

      Sounds like you’re going to have a great meal! I’d love to hear how it turns out!

    • Reply
      February 28, 2019 at 7:06 pm

      How did the sauce turn out?

  • Reply
    Sriracha Cilantro Chicken Salad - Simply Whisked
    July 14, 2018 at 6:36 pm

    […] used leftover chicken from my 5 ingredient coconut chicken to make my last batch of this Sriracha cilantro chicken salad because I felt the flavor profiles […]

  • Reply
    Olga Chapman
    February 1, 2019 at 6:13 pm

    Just a quick question. It says 6 minced garlics in the ingredients but, what do you do with it? Put in marinade as well? Thank you! 😉

    • Reply
      Melissa Belanger
      February 1, 2019 at 10:29 pm

      Yes. Put it in the marinade! Thanks for bringing that to my attention!

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