Roasted Coconut Chicken
Transform your dinner routine with this tantalizing Roasted Coconut Chicken, a flavor-packed dish that brings tropical flair right to your table. This recipe features a whole chicken marinated in a luscious blend of creamy coconut milk, zesty lime juice, aromatic garlic, and grated ginger, all elevated with earthy curry powder and smoky paprika. The golden, crispy crust of toasted unsweetened shredded coconut adds a delightful texture and nutty richness that pairs beautifully with the tender, juicy meat. Oven-roasted to perfection and basted for extra moisture, this dish doesn’t just taste amazing—it’s also visually stunning and perfect for entertaining. Garnished with fresh cilantro, this versatile meal pairs wonderfully with steamed rice, roasted vegetables, or a crisp salad. It’s a simple yet exotic recipe that’s perfect for weeknights or special occasions alike. Keywords: roasted coconut chicken, tropical chicken recipe, coconut milk marinade, crispy baked chicken recipe, easy chicken dinner.
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Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) whole chicken
- 1 cup coconut milk
- 1 cup unsweetened shredded coconut
- 3 tablespoons lime juice
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C).
Rinse the chicken under cold water and pat it dry with paper towels. Remove any excess fat or giblets from the cavity if present.
In a medium mixing bowl, whisk together coconut milk, lime juice, minced garlic, grated ginger, curry powder, paprika, salt, black pepper, and olive oil to create the marinade.
Place the chicken in a large resealable plastic bag or a shallow dish. Pour the coconut marinade over the chicken, making sure it’s evenly coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight for best results.
Remove the chicken from the marinade and place it on a roasting pan or in a large oven-safe skillet. Reserve any remaining marinade for later.
Sprinkle the unsweetened shredded coconut evenly over the top of the chicken.
Place the chicken in the preheated oven and roast for about 80-90 minutes, basting it with the reserved marinade every 20 minutes to keep it moist and flavorful.
Check for doneness by inserting a meat thermometer into the thickest part of the chicken (the breast or thigh without touching the bone). It should read 165°F (74°C) when fully cooked.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with fresh cilantro before serving, and enjoy your roasted coconut chicken with your favorite side dishes!
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5632 mg | 245% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 24.8 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1354 mg | 29% | |
*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.
