Serves 10
270 min
Coconut Lime Chicken
Recipe GLPR6ba701874f97b8
Succulent roasted chicken infused with tropical coconut, bright lime, and aromatic ginger-garlic flavors. Bone-in, skin-on chicken pieces are marinated in a vibrant coconut milk mixture, then roasted until golden and tender. Serve over rice noodles with fresh cilantro, crisp carrots, peanuts, and lime wedges for a complete meal.
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Ingredients
2 tablespoons Brown sugar
3 lbs Bone-in, skin-on chicken pieces (drumsticks and thighs)
5 Garlic cloves, minced
1 tablespoon Fresh ginger, minced
1 can Light coconut milk
¼ cup Fresh lime juice
2 tablespoons Lime zest
Salt to taste
Rice noodles for serving
Fresh cilantro for serving
Carrots for serving
Lime wedges for serving
Roasted peanuts for serving
Directions
In a large mixing bowl, whisk together the lime juice, lime zest, brown sugar, minced garlic, minced ginger, and the entire can of light coconut milk until well combined.
Add the bone-in, skin-on chicken pieces to the marinade and sprinkle generously with salt. Stir to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight, stirring occasionally if possible. (If the bowl is too small to accommodate all ingredients, divide between two bowls.)
Preheat your oven to 475°F (245°C). If using a wire rack, prepare it now by placing it on a rimmed baking sheet.
Remove the chicken pieces from the marinade and place them on a clean plate. Let them rest for 1 minute to drain excess moisture.
Arrange the drained chicken pieces on the rimmed baking sheet, skin-side up (or on the wire rack if using one). The wire rack helps fat drip away and prevents the chicken from sitting in its own drippings.
Roast the chicken in the preheated oven for 30 to 40 minutes, until the skin is deeply golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone. Check on the chicken occasionally during cooking, rotating the pan if the skin is browning too quickly on one side.
Remove the baking sheet from the oven. Sprinkle the hot chicken with a pinch of additional salt to taste.
Serve the chicken over a bed of cooked rice noodles. Top with fresh cilantro, julienned carrots, and roasted peanuts. Accompany with fresh lime wedges for squeezing over the dish.
