So easy, and so good. I used slightly less Tobassco because my daughter can't handle heat, but it wasn't spicy at all. Chose 4 thighs and 4 boneless breasts. Perfect.
Oven-Fried Coconut Chicken
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.
More From Cooking Light
- Calories: 256
- Calories from fat: 30%
- Fat: 8.6g
- Saturated fat: 4.4g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 1.2g
- Protein: 27.7g
- Carbohydrate: 15.6g
- Fiber: 0.8g
- Cholesterol: 103mg
- Iron: 1.6mg
- Sodium: 464mg
- Calcium: 18mg
- 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
- Cooking spray
- 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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