Best Baked Coconut Chicken Recipes

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
• In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
• For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
• Serve the chicken with the dipping sauce.

BAKED COCONUT CHICKEN

Steps:

• Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
• Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

COCONUT & TURMERIC BAKED CHICKEN THIGHS

Steps:

• Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
• Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
• Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.

COCONUT BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 350 degrees.
• Defrost spinach in microwave.
• Spread rice in the bottom of a 9 by 13 inch baking dish.
• Add coconut milk and chicken broth.
• Sprinkle with vinegar, oil, and spices.
• Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
• Use chopsticks to distribute spinach throughout casserole.
• Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
• Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.

BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
• Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
• Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
• Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
• Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
• Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

BAKED THAI COCONUT CURRY CHICKEN BREASTS

Steps:

• Directions Preheat oven 350 degrees. Arrange chicken breasts in a single layer in a roasting pan. Sprinkle generously with kosher salt and black pepper. In a blender, combine coconut milk, curry paste, ginger, garlic cloves, and cilantro. Puree until smooth, then pour mixture over chicken. Bake chicken for 30 minutes, then turn on broiler and broil for an additional 5-7 minutes or until crispy and slightly charred on top (keep on eye on the chicken as broilers vary). Remove from oven and let rest 5 minutes before serving. Serve over rice or vegetables, with leftover pan sauce drizzled on top.

BAKED COCONUT CURRY CHICKEN

Steps:

• Combine chicken, sour cream, sesame oil and curry powder in a Ziploc bag and let stand in refrigerator for up to 8 hours.
• Preheat oven to 425°.
• In a pie plate or other shallow dish, combine coconut, bread crumbs and cheese.
• Dredge coated chicken strips in breadcrumb mixture, coating completely.
• Lay chicken strips in an oven safe dish that has been sprayed with non stick spray.
• Bake for 20 minutes.

BAKED COCONUT CAYENNE CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
• Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
• Whisk egg and sriracha sauce together in a separate bowl.
• Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
• Bake in the preheated oven until browned and crisp, about 20 minutes.

COCONUT MILK MARINADE FOR BAKED CHICKEN

Steps:

• Put all the marinade ingredients in a food processor and process until smooth.
• Put the chicken pieces in shallow dish and pour the marinade over it and coat pieces.
• Marinade for 4 hours to overnight, covered in the refrigerator, turning occasionally.
• Preheat the oven to 400 degrees F. and put the chicken on a rack with a tray under it.
• Brush the chicken with the marinade and bake about 30 minutes or until the chicken is done and golden brown. Turn the chicken halfway through cooking.
• Garnish with lime wedges, finely sliced red chilies and lemongrass stalks.
• Serve with rice.

COCONUT BAKED CHICKEN THIGHS

Steps:

• Marinade:.
• In a ziploc bag, combine the first 8 ingredients and refrigerate for 4 hours. Squeeze the lemon juice and throw the lemon in as well.
• Preheat the oven to 400°F.
• Combine coconut flour, Parmesan cheese and your choice of seasoning. (I just used black pepper).
• Dredge the thighs in the coconut flour, Parmesan, and herb mixture.
• Line a baking tray with parchment paper.
• Lay the coated chicken thighs, spread out flat.
• Bake for 45 minutes.
• Let rest for 5 minutes before serving.

BAKED CURRY CHICKEN WITH A SIDE OF COCONUT RICE

Steps:

• Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F.
• Arrange the chicken breasts in a single layer in the baking pan.
• Melt the butter in a small saucepan over medium heat. Whisk in the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt, stirring until smooth.
• Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,.
• Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes.
• Once you put the chicken in the oven, start the rice.
• Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil.
• Once it boils, reduce the heat to a very low heat (like simmer) until the liquid is absorbed and the rice is tender, about 20 minutes.
• A few minutes before serving the rice, stir in the toasted coconut.

CHICKEN BAKED (IN FOIL) IN COCONUT-CURRY SAUCE

Steps:

• Preheat oven to 425.
• Combine first four ingredients and whisk in medium bowl.
• Place chicken breasts between heavy duty plastic wrap and pound to even thickness, sprinkle salt and pepper evenly over both sides of chicken.
• Fold 4 (16X12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil: layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onion and 1 chicken breast half on each foil sheet. Spoon 3 tablespoons coconut milk mixture over each seving. Fold foil over chicken and vegetables; tightly seal edges.
• Place packets on baking sheet, bake 22 minutes. Remove from oven; let stand 5 minutes.
• Place on plates and carefully unfold. Sprinkle each with 1 teaspoon cilantro, if desired. Garnish with lime wedges. Serve immediately over rice.

SIMPLE BAKED CRISPY COCONUT CHICKEN

Steps:

• Put breasts and buttermilk in a ziplock and marinate 30 minutes or more.
• In another bag mix crumbs, coconut, salt and pepper.
• Place breasts one at a time in crumb mixture and coat thoroughly, pressing cumb mixture onto both sides.
• Place chicken in heavily greased baking pan.
• Sprinkle remaining crumb mix evenly over tops and spray heavily with pan spray.
• Bake 400 F for 15-20 minute.
• Make ahead tips:.
• Put chicken and buttermilk in one ziplock. Crumb mixture in another. Package together in the freezer.

BAKED COCONUT-TURMERIC CHICKEN

Steps:

• Heat oven to 375°F.
• Place chicken pieces, skin sides up, in shallow baking dish sprayed with cooking spray.
• Whisk all remaining ingredients except snow peas and chiles until blended; pour over chicken. Turn to evenly coat both sides of each chicken piece with coconut milk mixture.
• Bake 40 to 45 min. or until chicken is done (165ºF), adding peas and chiles to the baking dish for the last 3 min.

BAKED COCONUT CHICKEN

Steps:

• 1. Separate the quarters into legs and thighs (there is a line of fat to follow). Trim off and discard any excess fat. (I used 4 quarters)
• 2. In a mixing bowl, add the rest of the marinade ingredients, whisk together.
• 3. Place the chicken pieces in a sturdy zip lock bag, then pour in the coconut mixture. Squeeze out as much air as you can and seal the bag. Squish the chicken around to get everything coated with the marinade. Place the bag on a plate and place in the fridge overnight.
• 4. To Bake the chicken, remove chicken from the marinade and drain, discard the marinade.
• 5. In a mixing bowl, add the tempura flour, baking powder, and baking soda, and whisk together. Pour a little bit of extra light olive oil in a small bowl. Line a baking sheet with foil, lightly oil a baking rack and place the rack on the backing sheet.
• 6. Coat the chicken pieces in the flour mixture and place on the rack. Leave the chicken to rest for an hour.
• 7. About 20 minutes before you are going to bake, preheat your oven to 200 C (390 F). Brush the chicken with olive oil and place the baking sheet with the rack and chicken in the oven and bake for 15 -20 minutes, turn the chicken pieces over and bake for another 15-20 minutes or until golden brown and crispy. To check if cooked through, sacrifice a thigh and cut into one to verify it is cooked through.
• 8. Serve with sides of your choice.