Coconut Milk Baked Chicken Recipe
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This quick and easy Coconut Milk Baked Chicken Recipe has become part of our regular weekly menu rotation.
Say goodbye to bland, dry chicken with this flavorful Coconut Milk Baked Chicken Recipe. It’s so easy too. Including prep and cook time, this recipe can be ready in less than 40 minutes, so it’s the perfect weeknight main dish. Easily prep the night or morning before then pop it into a preheated oven for only 30 minutes. Serve with a simple side salad and/or easy Quick Baked Potatoes (which also cooks in no time) for a complete and most satisfying meal.
Pretty much on a weekly basis we roast or grill a whole bone-in chicken that’s been cut into pieces. Not only is it a quick and versatile dish, but it’s economical too. Plus, I’ve found that bone-in chicken is more flavorful and tender than many of the boneless portions. Being able to choose the size chicken is a perk too. We always look for a smaller bird. And when possible, one that hasn’t been pumped full of junk. They tend to be more flavorful and not as tough. So many times we have found chicken to be just plain bad. No matter how we cook it. So putting time into purchasing a good bird to begin with is worth the time. Otherwise, I’d rather have a salad and baked potato and call it a night.
You may find this Coconut Milk Baked Chicken Recipe a part of your regular repertoire. I know we have. The subtle flavors of ginger, garlic and lime mingled with the slight richness added by the coconut milk result in wonderfulness on the plate. Make sure to use the sauce from the pan to drizzle over the chicken OR as an addition to that baked potato. Oh yeah, yum is right!
A few notes for Coconut Milk Baked Chicken:
- Let’s talk bird. A whole bone-in chicken, cut up is perfect for this, but all drumsticks, thighs or leg-quarters are great too. Leave the skin on for more flavor while roasting and remove before eating.
- If time permits, marinate the chicken in the coconut milk mixture up to a whole day ahead, refrigerated in a zip-top plastic bag.
- Before measuring the coconut milk, make sure it is mixed well, as it tends to separate in the can.
Coconut Milk Baked Chicken Recipe
Coconut Milk Baked Chicken
This quick and easy recipe has quickly become part of our regular weekly menu rotation.
Ingredients
- 6 tablespoons canned coconut milk
- 2 tablespoons fresh lime juice (or other citrus on hand)
- 2 tablespoons brown sugar
- 3/4 teaspoon ground ginger
- 3/4 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 pound whole bone-in chicken (skin on), cut up
Instructions
- Preheat oven to 450-degrees F.
- Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
- Bake uncovered 30 minutes, or until chicken is done.
Notes
- If time permits, marinate the chicken in the coconut milk mixture up to a whole day ahead, refrigerated in a zip-top plastic bag.
- Before measuring the coconut milk, make sure it is mixed well, as it will tend to separate in the can.
Aaaaaaaaand this was delicious! Husband and I both loved it to pieces. I subbed fresh ginger and fresh garlic for the dried versions and it really made those flavors pop! Thanks for the recipe. PS- did you like, JUST update the look of your blog? I swear it didn’t look like this yesterday!
YAY! So glad you enjoyed it. I saved leftovers last time to use in a pasta dish. So good!
And, yes, I did just update it! I didn’t think anyone would really notice.
This chicken looks scrumptious. I have to try this asap.
Looks delicious!!!! Will totally have to try this!
Making the grocery list now to include this in our dinner for the week. I’m wondering if you seared the chicken first to get the brown skin or if it was a result of broiling in the oven.
This looks very good, thanks. Can this be made in a pyrex tray?
You don’t mention browning the chicken pieces first, but the picture looks like they’ve been browned. Did you run them under the broiler? Did you turn them once during the baking?
They have not been browned, they were not under a broiler, and they were not turned. That’s just how they look after 30 minutes of baking as stated in the recipe. We just made them again for the 6th time 2 days ago. They turn out the same exact way every time. So easy!
I plan to cook this for a crowd (10+). Any suggestions or tips?
The only thing to consider is a large enough pan(s). A large roasting pan or just last night we cooked a larger amount of chicken and I used a large rimmed baking sheet which worked well.
Thanks for your help!
Thank you! This is by far my favorite recipe. I cook this so often now, that I have it bookmarked on Safari on my iPhone. I would love it if you posted this recipe on allrecipes.com, as I’m basically using that app to learn to cook. 😉
Hi, I rarely comment on people’s blogs but this is soooo good that I wanted to thank you! Really easy and delicious every time, have made it about 4 times since I discovered it around a month ago. I like adding mushrooms with the chicken. Thank you!
I’m so happy to hear that you enjoy it! It is so easy and has become a regular for us.
Way too much fresh ground pepper in the recipe! It really ruined the sauce, all you could taste was its heat. Start with 1/8 of a teaspoon rather than a full one. I tripled the amounts of coconut milk, citrus and brown sugar in an attemp to save it. I’ll cook it tomorrow and find out if the attempt was successful.
I wonder why there aren’t more reviews? Lots of questions and comments on the cooking pans but, few reviews.
We happen to love fresh black pepper so it’s perfect for our taste. I’m glad you adapted it to your preference. I do hope it turned out to your liking!
Loved this! Baked it in cast iron the first time and I’m grilling it as I type. The first time, I didn’t marinate it and it was amazing. This time, I marinated it 24 hours so I’m expecting great things! This is going to be a standby at our house.
So good to hear it, Jenny! Let me know how it turns out.
Sounds spectacular! Will definitely be trying it alongside my red lentils and coconut rice.
just saw this recipe on Baked Bree . . pinned and can’t wait to try!! looks fabulous!
I marinated the chicken overnight and it was delicious!
I have my chicken marinating now. Thanks for the recipe!! Can’t wait to try it.
You are most welcome, Crystal! I hope y’all enjoy it.
This has been marinating for about 4 hours and I am going to try it for dinner tonight. It sounds amazing! I will let you know how it turns out. Don’t you love how other people tell you what is wrong with your recipe? Your are very gracious! Thank you for sharing your talents!
Thank you, Kathy! I hope you enjoy it!
I decided to use a whole can of coconut milk & 12 chicken legs. Instead of using Brown sugar, I used 1 TBS of Curry, 1 TBS of Tumeric, 1 TBS of Ginger, 1 TBS of Basil and let that soak over night & I then added Raisins (for sweetness) , sliced carrots (same size), quartered brussel sprouts, and 1/2 onion for added texture & VEGGIE’s. And put that whole mixture into a deep pan into the oven at 325 for 20 min’s, reduced down to 300 for remaining 20-25 min’s.
I later added some chopped fresh celantro and almonds on the top dish, while it was cooling and plating the Rice.
.
Side of rice with cup of fresh herbs (celantro & dill), raisins, and chopped dried (turkish/brown) apricots and some paprika seasoning for color. There was plenty of sauce to go over the rice. And the chicken just fell off the bone… very tasty.
Are you serious? Man, some of y’all (Judy and Georgeann) are just unbelievable. I’m sure Amy would rather you just NOT say anything if you’re gonna b*tch about the pepper or create an ENTIRELY different recipe.
So incredibly correct!!!
Can this dish be made in a crockpot?
I’m beyond thankful I found this heavenly dream of a recipe on pinterest. Given I was out of my mind tired and unsure how this recipe would come out, I decided to only whipped up a small batch. I believe it took me a total of 5 mins to mix the marinade and coat my chicken before quickly throwing my Dutch oven in the oven. About 35-40 mins later I pulled my chicken out of the oven (mind you my house is filled with the smell of deliciousness) waited about 15-20 mins for cool off, tried my first piece and was in utter bliss! I cannot believe how flavorful the chicken came out without having marinated my chicken overnight! The testament of approval came when my fiance arrived home from cross fit and devoured his plate of food! I will be making this at least 2-3 times a week! My fiance and I are always looking for quick healthy meals! Thank you for this recipe!
Happy to hear it! It has been one of our regular recipes—tried and true!