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Baked Coconut Chicken

Baked Coconut Chicken

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    4 h
katz

katz

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

The Messy Cook
39

The Messy Cook

3/23/2008

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 the coconut milk. Add a little salt to the breadcrumb mixture. The ginger snaps add a wonderful flavor and this recipe would be lacking without them (since the ginger snaps have a nice spiced and sweet flavor). THe baking method is great, just coat the pan with coconut milk (don't drench the chicken) and it will be perfect. Don't forget the pats of butter ontop of the chicken while cooking:). We loved this N*R recipe...do try!

Cher
35

Cher

3/26/2008

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 unsweetened coconut but the gingersnaps is where all the sugar came from. I will try this recipe again without the cookies and add a little gorund ginger to the breading mix.

kja303
19

kja303

1/21/2010

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!

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