I do a lot of chicken for dinner each week. It gets boring doing the same old thing so I like to shake it up a bit. My recipe for Coconut Crusted Lime Chicken Thighs is a great change of pace from your typical baked chicken.
I typically do this recipe with shrimp and one day decided that I’d try it with chicken. It turned out great. The flavor combination is wonderful and the added crisp of the coating makes it just delicious. You can use drumsticks or chicken breast but I happen to have some thighs in my freezer so that’s what I went with this week.
This has a great tropical flavor that is a perfect way to bring some excitement to your dinner table.
Here are the other recipes that I have shared this week for the Publix Menu Plan For The Week Of 5/29:
- Chunky Chicken Salad with Orange Yogurt Dressing
- Mac & Cheese Dog Casserole
- Broccoli Cornbread Recipe
- 2 pounds chicken thighs, trimmed of excess fat
- 2 cups coconut milk
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- zest of two limes
- 1 tablespoon lime juice
- 3/4 cup flour
- 1 egg mixed with about 1/4 cup of water
- 1 cup Panko breadcrumbs
- 1 cup sweetened flaked coconut
- Mix together the coconut milk, cumin, chili powder, ginger, lime zest, lime juice and salt & pepper.
- Pour the mixture over the chicken thighs and cover to marinade.
- Place in the refrigerator for 3 – 4 hours.
- Preheat oven to 400º F.
- Set up a dredging station by placing the flour in a shallow dish, the egg and water in a shallow dish and the coconut mixed with Panko in a third shallow dish.
- Remove the chicken from the marinade and first dip in the flour and shake off excess.
- Next dip the flour coated chicken into the egg wash.
- Finally roll the chicken in the coconut/Panko mixture.
- Repeat with all the chicken pieces.
- Place the coated chicken on a baking sheet and cook at 400º F for 50 minutes or until cooked through.
