Coconut baked chicken
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Coconut baked chicken
Recipe by Anna Glover
This zesty baked chicken is coated in coconut breadcrumbs. Serve with slaw and salsa
Serves: 8
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
627Kcal
Fat
35gr
Saturates
20gr
Carbs
265gr
Sugars
5gr
Fibre
4gr
Protein
49gr
Salt
2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- zest of 2 limes, then cut the limes into wedges to serve
- 4 garlic cloves, crushed
- 1 tsp ground allspice
- 1 x 400g tin coconut milk
- 1 x 300ml pot buttermilk
- 1kg chicken thighs, skin on and bone in
- 1kg chicken drumsticks, skin on and bone in
- 4 tbsp vegetable oil
- flaky sea salt to serve
For the crumb coating
- 1 tsp mild chilli powder
- 150g desiccated coconut
- 225g dried breadcrumbs or panko
- 2 tsp garlic granules
- 2 tsp fine sea salt
Step by step
Get ahead
Marinate the chicken the day before.
- Mix the lime zest, garlic, allspice, coconut milk and buttermilk together in a large dish or food bag. Add the chicken pieces, coating them in the marinade. Season well, and marinate for at least 2 hours, or up to 24 hours.
- Preheat the oven to 190°C, fan 170°C, gas 5. Mix the crumb coating ingredients together with a good grinding of black pepper, and tip a third of the mixture into a shallow bowl. Shake the excess marinade from a few pieces of chicken at a time and roll in the breadcrumbs until completely coated. Add more crumb coating to the bowl as needed – this prevents it all sticking together in clumps as you coat the chicken. Put onto two large wire racks positioned over shallow baking trays (you can cook directly on the baking trays but the chicken doesn’t get quite so crunchy). Make sure you space them out well so that they crisp rather than steam.
- Drizzle with the oil and bake for 50-60 minutes until golden and crunchy, swapping the trays over halfway through. Cut into the largest thigh, and check the juices are clear rather than pink, to make sure they’re done. Season with flaky sea salt and serve with lime wedges to squeeze over.
