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–+ servings

Baked Coconut Chicken

Peng's Kitchen, Singapore.
Good tasting chicken, subtle flavor of coconut, next time I make these I will make some shallow cuts on the chicken.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 8 hours
Total Time 9 hours 5 minutes
Course Main Dish
Cuisine Malaysian
Servings 5 servings

Equipment

  • Oven
  • Baking Sheet with Rack

Ingredients
  

For Marinating

  • 5 chicken quarters
  • ⅔ cup coconut milk
  • 1½ teaspoons paprika
  • 1 teaspoon lemon pepper
  • 1 tablespoon dried parsley
  • 1 teaspoon salt

For Baking

  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • extra light olive oil, as needed

Instructions
 

To Marinate the Chicken

  • Separate the quarters into legs and thighs (there is a line of fat to follow). Trim off and discard any excess fat. (I used 4 quarters)
  • In a mixing bowl, add the rest of the marinade ingredients, whisk together.
  • Place the chicken pieces in a sturdy zip lock bag, then pour in the coconut mixture. Squeeze out as much air as you can and seal the bag. Squish the chicken around to get everything coated with the marinade. Place the bag on a plate and place in the fridge overnight.

To Bake the Chicken

  • Remove chicken from the marinade and drain, discard the marinade.
  • In a mixing bowl, add the flour, baking powder, and baking soda, and whisk together. Pour a little bit of extra light olive oil in a small bowl. Line a baking sheet with foil, lightly oil a baking rack and place the rack on the backing sheet.
  • Coat the chicken pieces in the flour mixture and place on the rack. Leave the chicken to rest for an hour.
  • About 15 minutes before you are going to bake, preheat your oven to 200° C (390° F). Brush or spray the chicken with olive oil and place the baking sheet with the rack and chicken in the oven and bake for 25 minutes, turn the chicken pieces over and bake for another 25 minutes or until golden brown and crispy. To check if cooked through, sacrifice a thigh and cut into one to verify it is cooked through.
  • Serve with sides of your choice.

Notes

Low cost. I used 4 chicken quarters on 3 Feb 2019, that was 1 1/2 kilos (quarters are larger than the already separated thighs and legs), for 49 Baht/kilo, for a total cost of 73 Baht. For 5 servings, this is about 46 cents per serving.
Variants: 1. Use all thighs or all legs. 2. Make cuts in the meat to allow the marinade to soak into the meat.