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.

Yield: 4 servings (serving size: 1 thigh and 1 drumstick)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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.
  2. Preheat oven to 400°.
  3. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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