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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Coconut Milk Marinade For Baked Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions