The marinade infuses dark-meat chicken with a light coconut flavor; flaked coconut in the breading heightens the nutty taste. Find panko in your supermarket's ethnic food aisle.
1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14-ounce) can light coconut milk
4 (4-ounce) chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked sweetened coconut
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.
Preheat oven to 400°.
Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.
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This is one of my favorite Cooking Light recipes. I've been making it for years and I first discovered the recipe in the Cooking Light Comfort Foods cookbook. I love the sweet coconut flavor with the slight heat of the hot sauce. Soooo yummy!
This is our all-time favorite Cooking Light recipe. We use boneless, skinless chicken thighs and make double the recipe each time. Note: You can double the recipe without having to increase the marinade. The left-overs freeze beautifully and can be re-heated directly from the freezer at 350 degrees.
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