Baked Coconut Chicken

Baked Coconut Chicken

38
katz 0

"Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked."

Ingredients

4 h servings 414 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
  4. Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.
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Reviews

38
  1. 48 Ratings

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WE LOVED THIS RECIPE! Salt would make this recipe perfect (but lack of salt isn't enough to demote it to 4 stars). Salt helps to compliment the sweetness. Salt your chicken before marinating in ...

This was creative, unusual, fun to make but in the end it wasn't my favorite. I think the basic idea of coconut and ginger is great but this was much too sweet for my family's taste. I used un...

This was a great recipe. I added a little salt and cayenne to it for a kick. So tasty! I also marinated my chicken overnight, made it super moist and tender. Thanks!

We thought this was really good. After Hubby wrapped his head around the idea that it was chicken *AND* coconut together in the same recipe he thought it was really good and ate two pieces. Th...

didn't have the cookies so i added nutmeg and cinnimon.

This was fast, easy, and tasty. Be sure to just barely coat the bottom of the baking dish with the coconut milk, otherwise it will make the bread crumbs very soggy. I substituted light cocon...

Mmmmm! I love coconut but hate any kind of spiced cookies so I just added some ginger to the bread crumb mixture as another review mentioned (and salt as suggested). Because of my love for cocon...

delicious. I salted my chicken before. don't forget to use the hard type of ginger snaps...no soft ginger cookies. So good. The bad thing about sweet dishes or salty dishes, everyone has differe...

The recipe was easy to make but not a family favorite. Made it for the coconut lovers when the coconut haters were out of town. Did not have the gingersnaps so I crushed some graham crackers a...