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.
I have sweetened coconut milk and skinless chicken breast on hand. Could this recipe still work?
Are you talking about sweetened coconut milk that comes in a carton and is refrigerated? If so, that is not the same kind of coconut milk that is listed in this recipe, and while it may work it won’t turn out the same.
It is sweetened coconut milk from a can.
Not refrigerated. I have it leftover from a cupcake recipe and don’t know what to do with it. Have chicken to cook and looking for something new.
I’ve not used sweetened coconut milk before for this recipe so not sure how it would turn out. If you try it let me know how you like it!
Made it tonight for dinner- delicious- thank you!
So glad to hear it, Amy!
I do not have a cast iron skillet o dutch oven…could I use a pyrex or something to that nature? Looks amazing!!!
Yes. You can use any type of baking dish for this recipe. Since a cast iron skillet or dutch oven conduct heat differently there may be more liquid remaining in the dish, but you can always use that to make an incredible sauce!
I love anything with coconut milk!! I will definitely be trying this recipe. Maybe I will swap out the chicken for turkey though.
I still can’t believe how much my little girl LOVED the chicken. She even asked for seconds!!!! I am so shocked and in love with this recipe – THANK YOU so much.
That is fabulous, CG! Thanks for sharing that with me.
This is such an amazing reciepe filled with spot on flavors. Totally adding this to our weekly menu.
Going to try this with left-over cooked chicken tonight, then with whole fresh chicken the next time – looks scrummy!
It is totally scrummy, Alison! And so easy to make too. I hope you enjoy it!
Can I substitute brown sugar for granulated white sugar because that’s what I have in hand.
Of course! That will be tasty, Millie.
Thanks for this recipe- I made it tonight and I really enjoyed it!! It was so easy, quick and inexpensive. It is going in my “keeper” recipe book. Thank you!
I came across this recipe last night and had all the ingredients..not quite sure if my kids would like the ginger. They LOVED IT..this will made once a week in my house. I have leftover coconut milk..making it again for tonight and this time I will let it sit and marinade the entire day. So glad I found this! Thanks
Is the recipe correct? I made this and it came out HORRIBLY SWEET.
2 TABLESPOONS of brown sugar? For 6 T milk?
Yes, the recipe is correct. Of course you can adjust the ingredients to your preference.
Could we use light coconut milk instead?
Sure! Let me know how it turns out.
Thank you for this recipe! It was very easy and good (though I will cut down the sugar next time I make it–and I will make it again!). It’s so hard to find GOOD dairy free recipes 🙂
Tried this recipe last night and the chicken came out super moist! Added the pan juice to some coconut rice, and it was a delight! Thank you.
This is a great recipe. I had leftover coconut milk to use and found your recipe. This will be a regular recipe for us. I used boneless chicken breasts and added carrots to the pan and they came out delicious too with the sauce. Thank you.
THIS. WAS. AMAZING.
Used 1/3 of the sugar in the recipie, rubbed some coconut oil onto my cast iron skillet, and used chicken thighs because thats what I had. AMAZING.
Trying to adjust this for crock-pot.
Love your site!
I made this last night and it was such a hit! My sister and I devoured it. I made exactly as the recipe calls to, except I used chicken breast instead of bone in chicken bc I had all of the ingredients and it was amazing. I served it with some sauteed spinach and a baked sweet potato, and you were right, the sauce was good on everything!
I cannot wait to make this again, it would be great too on rice or pasta. I am aiming to be GF and dairy free because of intolerances and this was a perfect meal to discover! Can’t wait to make drummies next time!
May even make a cold ginger chicken salad with my leftovers! 🙂
THANK YOU!
Yay, Perry! A cold ginger chicken salad sounds amazing!
I am a cook at a senior living center. Made this recipe today (in BULK) as one of the entrees for the weekly buffet lunch for the residents, staff, and community members. Thoroughly enjoyed by all. Thank you for sharing.
I’m so happy to hear that, Julie! Glad everyone enjoyed it.
Hi Amy,
Made your coconut milk baked chicken. Had to alter a bit. I am GF, DF, and night shade free and I am sensitive to garlic. So I used your recipe, swapped out coconut palm sugar (1/2 blood sugar count of regular or brown sugar), used FROZEN chicken breasts because that is what we had, and baked in a pyrex glass dish. We also use a poultry thermometer as we cook from frozen a lot. WOW! Tasted wonderful and so moist and tender. Hubby used the juice as a gravy to go over coconut milk mashed sweet potatoes that I served with them. He loved it. This will definitely become a regular in our home. I will try marinating the next time. Thanks so much for sharing your recipe. PS …. I am not much of a cook and these came out fine. Along with sweet potatoes, we served avocado slices and tomato slices along with steamed carrots. Next time i will throw carrots in with the chicken as well and maybe add some broccoli florets.
Thank you for the substitution tips, Laura!