Chicken Coconut in Banana Leaves
Elevate your dinner plans with this vibrant and aromatic **Chicken Coconut in Banana Leaves**, a dish that brings tropical elegance right to your table. Tender, marinated chicken thighs are infused with the bold flavors of coconut milk, lemongrass, garlic, and ginger, then wrapped in softened banana leaves for a natural, earthy envelope that locks in moisture and essence. Gently baked to perfection, the chicken takes on a fragrant, slightly smoky aroma from the banana leaves, while turmeric and chili powder add warmth and spice. Complete with a drizzle of lime juice and garnished with fresh cilantro, this meal is as visually stunning as it is delicious. Pair with jasmine rice or a light salad for a wholesome, exotic culinary experience. Perfect for special occasions or weeknight indulgence, this show-stopping recipe is an easy way to impress! Keywords: chicken coconut recipe, banana leaf chicken, tropical chicken dish, coconut chicken bake, aromatic dinner recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, boneless and skinless
- 1 cup Coconut milk
- 1 Lemongrass stalk, finely minced
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 4 pieces Banana leaves, large
- 2 tablespoons Cooking oil
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 slices Red chili slices (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the banana leaves under warm water to soften them. Pat them dry with a clean towel.
In a large bowl, prepare the marinade by mixing coconut milk, lemongrass, garlic, ginger, turmeric powder, chili powder, fish sauce, brown sugar, lime juice, salt, and black pepper.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and let marinate for at least 15 minutes or up to 1 hour for enhanced flavor.
Lay a banana leaf on a flat surface and lightly brush the center with cooking oil.
Place one marinated chicken thigh in the center of the banana leaf. Spoon a little extra marinade on top of the chicken.
Fold the banana leaf around the chicken to create a secure package, tucking the edges underneath. Use kitchen twine to tie the package if needed. Repeat for all chicken pieces.
Place the wrapped chicken parcels on a baking sheet, seam-side down.
Bake in the preheated oven for 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken parcels from the oven and let rest for 5 minutes before opening.
Unwrap the banana leaves carefully (hot steam will escape). Serve the chicken with fresh cilantro and optional red chili slices as garnish.
Pair the dish with steamed jasmine rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 29.1 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
