Lime and Coconut Milk Chicken

This was one of those stop-me-in-my-tracks recipes that I spotted over on Pinterest. I'm a sucker for coconut milk, I love the flavor and it's ability to morph from savory to sweet recipes. Some of the best fried chicken recipes start with a long marinade session in milk or buttermilk. It tenderizes the meat and adds deep and rich flavor. The thought of coconut milk permeating bone-in chicken sounded super delicious. 

So for my methods. I do usually try to follow a recipe the first go around and start tweaking after that. But, I wasn't going to use powdered ginger for this one. I also knew that my chicken thighs needed a longer ride in the oven then 30 minutes to cook down those pockets of fat. The next time you're in the mood for extra yummy (with full-on coconut flavor) you need to give this recipe a try.

Lime and coconut milk chicken

Lime and Coconut Milk Chicken

Adapted from She Who Bakes, serves 6


  • 6 tablespoons canned coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon ginger, finely grated
  • 1 tablespoon garlic, finely grated
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 pounds bone-in chicken thighs (skin-on)
An easy marinade with big flavorful results!

An easy marinade with big flavorful results!


  1. Combine the marinade ingredients until well mixed. Reserve the remaining coconut milk to make coconut rice. Coat the chicken in mixture, and seal in a zip-top bag. Marinate overnight. 
  2. Preheat oven to 450 F.
  3. Arrange chicken on a foil lined sheet pan.
  4. Bake uncovered 45 minutes, or until chicken is done.