Randy Mayor
Yield
4 servings (serving size: 1 thigh and 1 drumstick)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 400°.

Step 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.

Chef's Notes

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.

Ratings & Reviews

Delicious and Easy!

smith3576
June 11, 2016
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!

kllockha's Review

Lori1190
February 08, 2013
N/A

kiall1's Review

creaky1999
August 31, 2012
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.

Lori1190's Review

Darlene
January 14, 2012
N/A

smith3576's Review

kiall1
July 13, 2011
This is really great!I also add crushed red pepper to it to increase the heat.

creaky1999's Review

JDandMcGee
June 16, 2011
N/A

SarahMcloughlin's Review

kllockha
June 07, 2011
My husband loved this! Easy to make and delicious.

JDandMcGee's Review

SarahMcloughlin
May 18, 2011
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.