Baked Coconut Milk Chicken

Seriously this recipe is one of the easiest I’ve done lately.
Plus it’s so so so delicious!!
My hat goes off to Amy Johnson, the lady that thought this one up over at She Wears Many Hats

I’m so excited to share it with you! Please do yourself {and your family} a favor and try it out tonight!! No one will go hungry, I promise! YUM!
I also didn’t take near enough photos so go straight to the link above for the step by step mouth watering photo version.

Coconut Milk Baked Chicken Recipe

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A quick and easy recipe full of flavor perfect for a weeknight meal.
Author: ©Amy Johnson | She Wears Many Hats Recipe type: Main

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

1. Preheat oven to 450 degrees F.
2. Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated.

Arrange in oven-proof skillet or dutch oven.
3. Bake uncovered 30 minutes, or until chicken is done.

If time permits, marinate the chicken in the coconut milk mixture up to a whole day ahead, refrigerated in a zip-top plastic bag. Personally, I mixed it all up and let the chicken marinate then started the oven and prepped the rest of dinner. But overnight would certainly amp up the flavor.
Also, before measuring the coconut milk, make sure it is mixed well, as it does tend to separate in the can.

Let me know how it works for you!! Happy Cooking!! 
Bye for now

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