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Fast and delicious recipes, this is what I am constantly looking for. This tastes even better if you leave the chicken marinating over night; which I love doing not only because it improves flavor, but because it saves me time. The next day you just need to pop it in the oven and make a quick salad… voilá! An original and flavorful lunch or dinner for your family.

I do recommend that you use bone-in chicken pieces for maximum flavor. I tweaked the original recipe by using honey instead of sugar, and fresh ginger instead of ground. Don’t worry about the flavor, the recipe calls for honey and coconut milk, but the flavors are subtle and it gets a nice kick from the fresh ginger and earthiness from the herbs and seasonings. I would add a little heat by including some cayenne pepper or your favorite hot sauce to the marinade, so if spice is not an issue give it a try.

 Helga

Coconut Milk Baked Chicken

Recipe adapted from  She Wears Many Hats
Serves 4

Ingredients:
6 tablespoons canned coconut milk
2 tablespoons fresh lime juice
2 tablespoons honey
1 teaspoon fresh ginger
¾ teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 bone-in chicken breasts

Procedure:

1. Preheat oven to 450 degrees F.
2. Whisk together all the marinade ingredients (except chicken) until well combined. Toss chicken in the mixture until coated.
3. Let chicken marinate over night, or at least 1 hour before baking. Leave marinating in the refrigerator.
4. Arrange in oven-proof skillet or baking dish, with a little bit of the marinade, and sprinkle with additional salt and pepper.
5. Bake uncovered 30-40 minutes, or until chicken is done and the pieces are golden brown. When pricked the juices should run clear, and a instant-read thermometer should register 165F

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)