Coconut Marinated Chicken Recipes

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COCONUT CHICKEN



Coconut Chicken image

I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!

Provided by Katie Augustitus

Categories     World Cuisine Recipes     Asian

Time 3h50m

Yield 6

Number Of Ingredients 12

1 (14 ounce) can coconut milk, divided
1 clove garlic, minced
1 tablespoon soy sauce
1 tablespoon lime juice
1 ½ pounds skinless, boneless chicken breast halves, cut into strips
1 cup sweetened shredded coconut
1 cup panko bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
1 egg, beaten
½ cup reduced-fat mayonnaise

Steps:

  • Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
  • Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
  • Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
  • Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 29.4 g, Cholesterol 95.6 mg, Fat 21.6 g, Fiber 2.3 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 544.1 mg, Sugar 4.7 g

COCONUT MARINATED CHICKEN



Coconut Marinated Chicken image

I have not tried this recipe yet, but it sounds interesting. Prep time does not include overnight marinating. A Donna Hay recipe

Provided by Marli

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon chili powder
2 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 green onions, finely chopped
1 tablespoon lemon juice
salt & pepper
1 (400 ml) can coconut milk
1 1/2 kg chicken pieces

Steps:

  • Combine tumeric, coriander, chilli, garlic, ginger, green onions, lemon juice, salt& pepper in a large non-metallic bowl.
  • Pour in coconut milk& mix well to combine.
  • Score chicken skin& flesh at regular intervals.
  • Place chicken in the bowl with the marinade& toss to coat.
  • Refrigerate overnight.
  • Preheat oven to 180 degrees c.
  • Place chicken pieces on a rack in baking dish, reserving marinade.
  • Cook for 35-40 minutess or until golden& cooked through.
  • While chicken is cooking, heat marinade in a small saucepan& simmer for 8 minutes or until thickened into a sauce.
  • Serve chicken with rice& sauce.

Nutrition Facts : Calories 1017.8, Fat 78.3, SaturatedFat 35.4, Cholesterol 281.2, Sodium 283.2, Carbohydrate 5.4, Fiber 0.7, Sugar 0.3, Protein 72.2

GRILLED CURRY-COCONUT CHICKEN BREAST



Grilled Curry-Coconut Chicken Breast image

Combine delicious curry flavorings with canned coconut milk to create a tender, mildly-flavored marinade for grilled chicken. Hint: If you love curry, add extra curry to the marinade.

Provided by Bibi

Categories     BBQ & Grilled Chicken Breasts

Time 2h20m

Yield 6

Number Of Ingredients 11

1 (14 ounce) can coconut milk
2 tablespoons curry powder
1 medium lime, zested and juiced
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon salt, or to taste
½ teaspoon ground coriander
¼ teaspoon white pepper
3 medium scallions, sliced, white and green parts divided
6 (4 ounce) skinless, boneless chicken cutlets, about 1/2-inch thick
fresh cilantro or parsley for garnish (optional)

Steps:

  • Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove cutlets from the marinade, shaking off the excess. Discard marinade.
  • When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.

Nutrition Facts : Calories 351.3 calories, Carbohydrate 14.8 g, Cholesterol 64.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 20.8 g, SaturatedFat 15.1 g, Sodium 607.9 mg, Sugar 3.3 g

COCONUT & TURMERIC BAKED CHICKEN THIGHS



Coconut & turmeric baked chicken thighs image

Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 45m

Number Of Ingredients 10

6-8 chicken thighs, skin on, about 130g with bone in
1 tsp turmeric
1 tsp cumin
2 garlic cloves, grated
thumb-sized piece of ginger, grated
200ml coconut milk
1 onion, finely sliced
250g spring greens or spinach, roughly chopped
1 tsp maple syrup or honey
400g cooked rice, to serve

Steps:

  • Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
  • Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
  • Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE



Marinated Chicken Breast With Coconut Curry Sauce image

This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.

Provided by FlemishMinx

Categories     Curries

Time 2h55m

Yield 2 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breasts
4 tablespoons plain yogurt
1 lemon, juice of
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon olive oil
salt and pepper
1 red chile, seeded and chopped (or leave seeds in if you like it spicier)
1 lemon grass root, white only,chopped
1/2 teaspoon coriander seed
1 lime, juice of
1 shallot, finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon peanut oil
200 ml coconut milk

Steps:

  • Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
  • Add the chicken breasts and coat them well with the marinade.
  • Cover, and refrigerate for 2 hours.
  • Pre-heat oven to 400°F.
  • Heat the olive oil in a frying pan and brown the chicken on both sides.
  • Season with salt and pepper to taste.
  • Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
  • As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
  • Heat the peanut oil in a small sauce pan.
  • Add in the paste and gently fry for 5 minutes, stirring often.
  • Add in the coconut milk and mix well.
  • Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
  • Remove the chicken to the serving plate and spoon the sauce over the top.
  • Serve with rice.

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