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posted by Amy Johnsonon January 2, 2019 (updated Sep 14, 2021) 123 comments »
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This quick and easyCoconut Milk Baked Chicken Recipe has become part of our regular weekly menu rotation.
Say goodbye to bland, dry chicken with this flavorful Coconut Milk Baked Chicken Recipe. It’s so easy too. Including prep and cook time, this recipe can be ready in less than 40 minutes, so it’s the perfect weeknight main dish. Easily prep the night or morning before then pop it into a preheated oven for only 30 minutes. Serve with a simple side salad and/or easy Quick Baked Potatoes(which also cooks in no time) for a complete and most satisfying meal.
Pretty much on a weekly basis we roast or grill a whole bone-in chicken that’s been cut into pieces. Not only is it a quick and versatile dish, but it’s economical too. Plus, I’ve found that bone-in chicken is more flavorful and tender than many of the boneless portions. Being able to choose the size chicken is a perk too. We always look for a smaller bird. And when possible, one that hasn’t been pumped full of junk. They tend to be more flavorful and not as tough. So many times we have found chicken to be just plain bad. No matter how we cook it. So putting time into purchasing a good bird to begin with is worth the time. Otherwise, I’d rather have a salad and baked potato and call it a night.
You may find this Coconut Milk Baked Chicken Recipe a part of your regular repertoire. I know we have. The subtle flavors of ginger, garlic and lime mingled with the slight richness added by the coconut milk result in wonderfulness on the plate. Make sure to use the sauce from the pan to drizzle over the chicken OR as an addition to that baked potato. Oh yeah, yum is right!
A few notes for Coconut Milk Baked Chicken:
- Let’s talk bird. A whole bone-in chicken, cut up is perfect for this, but all drumsticks, thighs or leg-quarters are great too. Leave the skin on for more flavor while roasting and remove before eating.
- If time permits, marinate the chicken in the coconut milk mixture up to a whole day ahead, refrigerated in a zip-top plastic bag.
- Before measuring the coconut milk, make sure it is mixed well, as it tends to separate in the can.
Coconut Milk Baked Chicken Recipe
Coconut Milk Baked Chicken
Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This quick and easy recipehas quickly become part of our regular weekly menu rotation.
Ingredients
- 6 tablespoons canned coconut milk
- 2 tablespoons fresh lime juice (or other citrus on hand)
- 2 tablespoons brown sugar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 pound whole bone-in chicken (skin on), cut up
Instructions
- Preheat oven to 450-degrees F.
- Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
- Bake uncovered 30 minutes, or until chicken is done.
Notes
- If time permits, marinate the chicken in the coconut milk mixture up to a whole day ahead, refrigerated in a zip-top plastic bag.
- Before measuring the coconut milk, make sure it is mixed well, as it will tend to separate in the can.
Did you make this recipe?
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Originally published February 24, 2014.
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originally published on January 2, 2019 (last updated Sep 14, 2021)
123 commentsLeave a comment »
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123 comments on “Coconut Milk Baked Chicken Recipe”
Candice —Reply
My husband is a strictly boneless, skinless Chicken breast person, currently have 4 breasts marinating in the bag to try tomorrow hope it turns out as good as it looks!
Terri —Reply
So good! I substituted coconut sugar for the brown and used cubed chicken breast. Reduced the cooking time to compensate so the chicken wouldn’t be dry. Used it as filling for a sweet potato and topped with asparagus tips and remaining sauce. Delicious, healthy, quick and easy! Thanks for the recipe!
Molly —Reply
Cooked this tonight with chicken thighs, it was delicious! I let it marinade overnight. Instead of just throwing it in the oven, I crisped up the chicken skin in my cast iron on the stove before putting it in the oven. The sugars in the marinade lend themselves to a really nice caramelization. Served it with a pumpkin coconut milk curry soup and rice. Will definitely be making this again! Thanks for sharing!
Joefine —Reply
I never thought I would find a good recipe that made it so easy! Thank you so much!
Jess —Reply
I cook with coconut milk occasionally – usually in a coconut curry that I cook on the stove.
Why is the temp so high? I baked this recipe in a normal pyrex dish since I don’t have cast iron. I found that this temperature caused the coconut milk to curdle, making for a really ugly dish. Should I be adjusting the temperature/time for my pan?
Bailey Anderson —Reply
Really looks delicious. I will not hesitate to try this one. I will also make this for my friends in chapel st restaurants. I’m sure they gonna love this.
luda —Reply
I love this recipe. Simple but stunning.
Amber T —Reply
I know this post is fairly old, but I do not normally comment. This is amazing. I doubled sauce for 5 bon in thighs and served with coconut rice and steamed broccoli. Huge hit in this house. Delicious. Thank you.
Gini —Reply
Made this tonight and the flavor is awesome! Thanks for sharing! 5 stars
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