Easy baked coconut chicken

Crisp, sweet, spicy and crunch --best of all baked!

I love tasty sweet crunchy coconut chicken. But I feel guilty eating it and seldom order it because it is fried. So, I created this easy recipe for Baked Coconut Chicken. You can make this delicious recipe in minutes without frying. It is easy and mess-free, too! This chicken is perfect with our watermelon and arugula salad: http://www.dolcedolce.com/?p=7600.
 
1 pound of boned skinned chicken thigh – preferably organic.
The thighs should be boned so they can be laid flat.
 
4 ounces of sweetened evaporated milk mixed with:
½ tsp. cayenne powder
2 cloves crushed garlic
1 tsp. dried oregano
1 tsp. rosemary
1 tsp. ground pepper
1 tsp. kosher salt
 
Marinate the chicken in the spiced milk mixture for one hour or overnight.
 
1¼ cup shredded unsweetened coconut
 
Add:
1½ sweet or smoked paprika (I prefer smoked)
½ tsp. kosher salt
1 tsp. dried mustard
 
Line a baking pan with foil and fit with a rack. Spray the rack with Pam or oil it well.
Heat oven 425-F 220C
 
Dredge the wet chicken pieces with the coconut. Cover completely and bake 20-25 minutes
 
Serve hot with optional lime wedges.
 

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