Description
This Coconut-Crusted Chicken features tender chicken breasts marinated in a flavorful coconut milk mixture, then coated in crispy shredded coconut and baked to perfection. Served with a creamy sauce and garnished with fresh cilantro, it offers a delicious tropical twist that’s perfect over rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 cup shredded unsweetened coconut
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- In a large bowl, combine the coconut milk, lime juice, minced garlic, grated ginger, paprika, cumin, turmeric, salt, and black pepper. Whisk everything together until well blended.
- Add the chicken breasts to the marinade, ensuring they are fully submerged. A zip-top bag works well for even coating.
- Seal the bag and refrigerate for at least 1 hour, or overnight for enhanced flavor.
- In a shallow dish, spread out the shredded coconut. Optionally, toast it lightly in a dry skillet over medium heat for a few minutes for a nuttier flavor.
- Set aside the coconut while the chicken marinates.
- Preheat your oven to 375°F (190°C).
- Remove the chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade for later use.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the marinated chicken breasts to the skillet and sear for about 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and place it on a baking sheet lined with parchment paper.
- Coat the chicken with the shredded coconut, pressing it onto each breast.
- Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the coconut is golden and crispy.
- In the same skillet used for the chicken, pour in the leftover marinade and bring it to a simmer over medium heat.
- Cook for about 5-7 minutes, stirring occasionally, until it thickens slightly.
- For a creamier sauce, add a splash more coconut milk and stir well to combine.
- Remove from heat and set aside.
- Serve the coconut-crusted chicken over cooked rice, drizzled with the sauce, and garnish with fresh cilantro.
Notes
- For a spicier kick, consider adding red pepper flakes to the marinade.
- This dish pairs well with a side of steamed vegetables or a fresh salad.
- Prep Time: 60 minutes
- Cook Time: 30 minutes