Baked Coconut Milk Chicken Recipe

Looking for an easy and delicious baked chicken recipe?

This coconut milk baked chicken recipe is perfect for a weeknight dinner – delicious, budget-friendly, and not plain or dry. I’ve tried a few recipes for baked chicken drumsticks and this is my favorite so far. My family agrees too!

The canned coconut milk adds a nice richness to the marinade!

Before measuring canned coconut milk, be sure the coconut milk is all mixed together. It tends to separate. I shake the can of coconut milk really well before opening it, then stir with a spoon to break up any remaining clumps.

The flavors are subtle and blend together well in this baked chicken recipe. You don’t really taste the coconut milk at all. And it isn’t an overly sweet recipe – I think the sugar is mostly to help with browning, but probably also adds some depth of flavor. The lime juice is similarly not a strong flavor, but also adds some depth and helps tenderize the meat.

Chicken drumsticks are my usual cut of choice for this recipe because they are ready to go, and they can be fun to eat. But another option is to get a whole chicken and cut it into pieces. Chicken thighs would be good too. Pretty much any bone-in, skin-on chicken will work well!

See more of our favorite chicken recipes.

Ready in about 40 minutes! Or prep the chicken earlier in the day or the day before, then all you have to do is bake it for 30 minutes and dinner is on!

Find side dish recipes to go with it!

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I’m so glad I decided to give this easy baked chicken recipe from She Wears Many Hats a try! Definitely a chicken recipe that will be making a regular appearance at our dinner table!

Baked Coconut Milk Chicken Recipe

This coconut milk baked chicken recipe is perfect for a weeknight dinner – delicious, budget-friendly, and not plain or dry.

4.67 / 5 ( 3 Reviews )

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Serves: 6

Adjust Servings: 6

US CustomaryMetric

Ingredients

• 6 tablespoons canned coconut milk
• 2 tablespoons fresh lime juice about 1 1/2 limes
• 2 tablespoons brown sugar
• ¾ teaspoon ground ginger
• ¾ teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon salt
• 1 teaspoon pepper
• 4 pounds bone-in skin-on chicken pieces

Instructions

• Preheat oven to 450/230°C degrees F. Line a baking sheet with foil or a silicone baking mat, if desired. An oven-proof skillet or Dutch oven are also options and will allow you to bake the chicken in the marinade/sauce.
• In a medium bowl, whisk together the coconut milk, lime juice, brown sugar, ginger, garlic, basil, salt, and pepper. Add chicken to marinade mixture and toss to coat. Marinate the chicken for a few minutes or up to 24 hours.
• Place chicken onto the baking sheet or into whatever baking vessel you choose. Pour the marinade over the chicken, if desired.
• Bake uncovered for about 30 minutes, or until chicken is done.

Recipe Notes

Use a whole chicken cut into pieces or use all drumsticks or thighs (any bone-in, skin-on chicken). For lower carb or sugar-free, use a brown sugar substitute or try omitting the sugar.

Nutrition

Calories: 496kcal | Carbohydrates: 6g | Protein: 39g | Fat: 35g | Sodium: 342mg | Fiber: 1g | Sugar: 4g

Recipe Source: She Wears Many Hats