Go Back
Print Recipe Pin Recipe

Coconut Citrus Chicken

Ingredients

  • 1 13.5 ounce can coconut milk
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground ginger
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1/2 bunch of cilantro, rough chopped, plus more for topping
  • 5 garlic cloves, crushed
  • 3-4 pounds bone-in, skin on chicken pieces (I prefer half drumsticks an half chicken thighs)
  • canola oil

Instructions

  • In a large bowl mix the coconut milk, lime juice, orange juice, red pepper flakes, ginger, 2 teaspoons kosher salt, cilantro and garlic cloves. Mix well to combine.
  • Add the chicken to the bowl, and stir to coat and mix well. Cover and place in the fridge for at least 6 hours, up to 12 hours.
  • 30 minutes before roasting remove the chicken from the fridge and pat dry. Drizzle a bit of oil on top of the chicken and sprinkle with a pinch or two of kosher salt.
  • Heat the oven to 450 degrees.
  • Place the chicken on a foiled-lined baking sheet. Place the chicken into the oven and roast for 35 minutes, or until the chicken is cooked all the way through.
  • Remove from the oven and cover with foil. Let rest for 10 minutes. Serve warm.