There’s a tropical thing going on with this coconut-crusted ginger chicken and it is darn delicious! The ginger adds a bit of zest and the unsweetened coconut provides great texture. The chicken itself is tender and juicy, just as it should be.
Also, it’s officially the week of my wedding! It’s so hard to believe it’s finally here. I’m so excited for the end of the week, so I can be done with this term, see my family, marry Jesse and celebrate. Even though I’ve been pretty stressed out (mainly because of school), it’ll all be worth it. I’m so blessed in this life.
Coconut-Crusted Ginger Chicken
- 1 lb bone-in skin-on chicken breasts (I used one large breast, but 2 small works too)
- 1 Tbsp grass-fed butter or coconut oil, melted
- 1/4 – 1/3 cup unsweetened shredded coconut
- 1/2 tsp ground ginger
- Sea salt to taste
- Pinch of cayenne
- Preheat oven to 350 degrees. In a small bowl, mix together the coconut, ginger, sea salt and cayenne. Pour mixture onto a dinner plate and spread around, so plate is covered.
- Meanwhile, pour the melted butter on the chicken and quickly use a brush to make sure it’s well coated. Then, while it’s still wet, quickly dredge in coconut mixture. You can pat the mixture on as well, to make sure it’s covered. Alternatively, instead of the butter, an egg wash will work as well. A single beaten egg will probably suffice.
- Bake in preheated oven for 45 minutes or until cooked through. Check about halfway through to make sure coconut is not too brown. If need be, tent some foil over the top after it’s reached your preferred level of brownness.
- Serve with veggie of choice.
Yields: 2 servings