logo

Your cart

Your cart is empty

homepage-image

Coconut Milk Baked Chicken

This coconut milk baked chicken is simple, comforting, and full of warm, balanced flavor. Creamy coconut milk, bright lime, and a touch of brown sugar create a lightly sweet and savory glaze that roasts beautifully over bone-in chicken. The skin turns golden while the meat stays tender and juicy, soaking up every bit of the gingery, garlicky sauce. It’s an easy, rustic dinner that feels special but comes together with everyday pantry ingredients.

Prep

1h

Cook

30m

Total

1h 30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat oven to 450-degrees F.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

6

tbsp

Canned coconut milk

2

tbsp

Fresh lime juice, or other citrus on hand

2

tbsp

Brown sugar

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Sugar

26g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

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.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

homepage-image

Coconut Milk Baked Chicken

This coconut milk baked chicken is simple, comforting, and full of warm, balanced flavor. Creamy coconut milk, bright lime, and a touch of brown sugar create a lightly sweet and savory glaze that roasts beautifully over bone-in chicken. The skin turns golden while the meat stays tender and juicy, soaking up every bit of the gingery, garlicky sauce. It’s an easy, rustic dinner that feels special but comes together with everyday pantry ingredients.

Prep

1h

Cook

30m

Total

1h 30m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Preheat oven to 450-degrees F.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

4

M

I

6

tbsp

Canned coconut milk

2

tbsp

Fresh lime juice, or other citrus on hand

2

tbsp

Brown sugar

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Sugar

26g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

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.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel