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.
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).
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.
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.Print
- 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
- 1/2 – 1 teaspoon coarse salt
- 1/2 teaspoon pepper
- Fresh chopped cilantro (optional, for garnish)
- 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.
- 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.
- 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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