Easy Coconut Baked Chicken
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One of the easiest Baked Chicken Recipes! And very few ingredients are needed. Just Marinate and Bake! The chicken is marinated in coconut cream, which gives you a super succulent baked chicken. If you have tried Malai Kebabs, this is like a coconut version of that!
This dish must be marinated for at least 3 hours, for optimum results.
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Recipe Name: Easy Coconut Baked Chicken
Recipe Type: Baked / Chicken
Author: Shana @ RecipesareSimple
Prep time:
Cook time: 1 hour 30
Total time:
Yield: (4 servings )
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Whole Chicken, cut up, with skin | 1 1/4 kg / 2.75 pounds | |
| Coconut Cream (I use Kara Coconut Cream at room temperature) | 400 mls | |
| Garlic, minced | 2 Tbsp | |
| Ginger, minced | 2 Tbsp | |
| Lemon juice, freshly squeezed | 3 Tbsp | |
| Black Pepper (Coarse-grain) | 1 tsp | |
| Mild Chilli powder | 1 tsp | |
| Dried Basil | 1/2 tsp | |
| Salt | 1 tsp | |
| Olive Oil | 2 Tbsp | |
| Coriander leaves (Cilantro) | 2 Sprigs |
Method:
- Clean and cut up the chicken pieces, keeping the skin. Pat dry.
- Combine all ingredients except Olive oil and Coriander leaves in a bowl.
- Add the chicken pieces to this and toss well.
- Cover tightly and refrigerate for at least 3 hours (or overnight). Remove from fridge, 30 minutes before baking.
- Preheat oven to 180°C/ 356°F.
- Remove the chicken pieces from the marinade, allowing all the excess marinade to fall off, before placing them on a lightly greased wire rack over a roasting pan. Line the pan below with aluminium foil for easy clean-up afterwards.
- Add a little more coarse grain black pepper and a few leaves of fresh coriander, over the top.
- Place on the lower rack of the oven and bake for 1 hour. (With heat from above and below). You may turn the pieces over once, halfway through to get the skin on both sides crisp. Also, drizzle the olive oil over the pieces at this stage.
- Meanwhile(⇑ while the chicken is cooking), add all the leftover marinade from the bowl into a saucepan and cook till thickened. I like to add a couple of spoons of olive oil as well as whipped yoghurt, some fresh coriander leaves and a little ground cumin, to flavour this sauce. Add to taste. Set aside, when cooked and thickened a bit.
- Remove the roasting pan from the oven, and baste the chicken: first- with the pan drippings and then – with a thin layer of the cooked marinade sauce.
- Return back to an upper rack of the oven and switch to ‘Broil’ mode (Heat from above only). Continue to bake for the next 30 minutes, to get the skin crisped. Keep an eye on it, as oven temperatures may vary. You don’t want the chicken to go dry.
- Garnish with some more fresh coriander leaves. Serve with baked potatoes or other grilled vegetables as well as the remaining cooked sauce, on the side. Try it with Tomato Garlic Rice.
Easy Coconut Baked Chicken
Notes:
- You can add a layer of thick-sliced potatoes in the roasting pan below the rack, sprinkled with some salt. Bake along with the chicken. The dripping give flavour to the potatoes as they bake, and make for a great side dish.
Key Ingredients: Chicken, Coconut Cream, Garlic, Ginger, Lemon Juice, Chilli powder, Pepper, Salt, Dried Basil, Olive Oil, Fresh Coriander leaves.
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