Randy Mayor
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!

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

February 08, 2013

kiall1's Review

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

January 14, 2012

smith3576's Review

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

creaky1999's Review

June 16, 2011

SarahMcloughlin's Review

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

JDandMcGee's Review

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.