Coconut Milk Chicken

A platter with coconut chicken pieces, including sliced breast, thighs, and drumsticks, garnished with chopped herbs and served with lime wedges. A bowl of herbs and a striped napkin are nearby.

4.50 from 2 votes

This easy coconut milk chicken is marinated in a tangy combination of coconut milk and lime juice infused with garlic and ginger. When the marinade has done it's tenderizing, the bone-in chicken pieces are grilled or roasted until the skin is crispy and golden, transforming a simple cut-up chicken into a delicious, flavorful meal.

Prep Time5

Cook Time1

Total Time1 5

Course: Main Course

Keyword: coconut chicken, coconut chicken recipe, coconut milk chicken, easy coconut chicken

Servings:

Calories: 225kcal

Author: Melissa Belanger

Ingredients

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

Instructions

Marinate the chicken. 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, but ideally overnight.
Roast the chicken. Preheat oven to 400˚F (200˚C). Pat the chicken dry and lightly season with salt & pepper, to taste. Then transfer the chicken pieces to a large baking dish and bake for 45 - 55 minutes, or until chicken reaches an internal temperature of 165˚F.
Garnish and serve. Remove the chicken from the oven and allow it to rest for about 5 - 10 minutes. Top with cilantro before serving.

Nutrition