Coconut Milk Marinade For Baked Chicken Recipe

Name: Coconut Milk Marinade For Baked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken pieces, with the bone-in and skin on; 2 limes, cut into wedges; 2 red chilies, finely sliced; 2 lemongrass, stalks to garnish (optional); for the marinade; 2 stalks lemongrass, stalks chopped; 1 inch piece fresh ginger; 6 garlic cloves; 4 shallots; 1/2 bunch fresh cilantro; 1 tablespoon sugar; 1/2 cup coconut milk; 2 tablespoons fish sauce; 2 tablespoons soy sauce

Servings: persons

8 chicken pieces, with the bone-in and skin on
2 limes, cut into wedges
2 red chilies, finely sliced
2 lemongrass, stalks to garnish (optional)
for the marinade
2 stalks lemongrass, stalks chopped
1 inch piece fresh ginger
6 garlic cloves
4 shallots
1/2 bunch fresh cilantro
1 tablespoon sugar
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoons soy sauce

1
Put all the marinade ingredients in a food processor and process until smooth.
2
Put the chicken pieces in shallow dish and pour the marinade over it and coat pieces.
3
Marinade for 4 hours to overnight, covered in the refrigerator, turning occasionally.
4
Preheat the oven to 400 degrees F. and put the chicken on a rack with a tray under it.
5
Brush the chicken with the marinade and bake about 30 minutes or until the chicken is done and golden brown. Turn the chicken halfway through cooking.
6
Garnish with lime wedges, finely sliced red chilies and lemongrass stalks.
7
Serve with rice.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 chicken pieces, with the bone-in and skin on, 2 limes, cut into wedges, 2 red chilies, finely sliced, 2 lemongrass, stalks to garnish (optional), and more.

Yes, Coconut Milk Marinade For Baked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Milk Marinade For Baked Chicken

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