Baked Coconut Milk Chicken Recipe
Servings: 6
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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.
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