"Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked." — katz
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1 1/2 pounds
chicken breast tenders
1 (13.5 ounce) can
gingersnap cookies, crushed
butter, cut into small pieces
WE LOVED THIS RECIPE! Salt would make this recipe perfect (but lack of salt isn't enough to demote it to 4 stars). Salt helps to compliment the sweetness. Salt your chicken before marinating in the coconut milk. Add a little salt to the breadcrumb mixture. The ginger snaps add a wonderful flavor and this recipe would be lacking without them (since the ginger snaps have a nice spiced and sweet flavor). THe baking method is great, just coat the pan with coconut milk (don't drench the chicken) and it will be perfect. Don't forget the pats of butter ontop of the chicken while cooking:). We loved this N*R recipe...do try!
This was creative, unusual, fun to make but in the end it wasn't my favorite. I think the basic idea of coconut and ginger is great but this was much too sweet for my family's taste. I used unsweetened coconut but the gingersnaps is where all the sugar came from. I will try this recipe again without the cookies and add a little gorund ginger to the breading mix.
This was a great recipe. I added a little salt and cayenne to it for a kick. So tasty! I also marinated my chicken overnight, made it super moist and tender. Thanks!
We thought this was really good. After Hubby wrapped his head around the idea that it was chicken *AND* coconut together in the same recipe he thought it was really good and ate two pieces. The only change I made was salting the chicken before marinating it in the coconut milk. This is a good recipe if you are looking for a "different" way to have chicken! N*R
didn't have the cookies so i added nutmeg and cinnimon.
This was fast, easy, and tasty. Be sure to just barely coat the bottom of the baking dish with the coconut milk, otherwise it will make the bread crumbs very soggy. I substituted light coconut milk, to cut down on the fat, without impairing the flavor.
Mmmmm! I love coconut but hate any kind of spiced cookies so I just added some ginger to the bread crumb mixture as another review mentioned (and salt as suggested). Because of my love for coconut I also added a drop of coconut extract and a little left over coconut milk to the egg. Wasnt too coconut-ie just right :) I also used 3 chicken breast since I didnt have tenders and baked at 350 for 1hr (just because thats how I always bake chicken breast), mine was not soggy at all. I only added enough milk to coat the bottom of the pan so idk why everyone is getting soggy bottoms.
My husband loved it too! We will have it again :)
delicious. I salted my chicken before. don't forget to use the hard type of ginger snaps...no soft ginger cookies. So good. The bad thing about sweet dishes or salty dishes, everyone has different tastes...this was to our liking very much!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Coconut Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 223
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