Ingredients
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1 tablespoon fresh lime juice
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1 tablespoon hot pepper sauce
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1 (14 ounce) can light coconut milk
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4 (4 ounce) chicken thighs, skinned
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4 (4 ounce) chicken drumsticks, skinned
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3/4 cup panko breadcrumbs (Japanese breadcrumbs)
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1/2 cup sweetened flaked coconut
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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cooking spray
Instructions
- Combine first three ingredients in a large plastic bag, add chicken, and seal well. Marinate in your fridge for about 11/2 hours turning the bag occasionally.
- Preheat oven to 400°F.
- Combine breadcrumbs, flaked coconut, salt and pepper in a shallow dish. Remove chicken from the bag and discard the leftover marinade. Dredge chicken in the panko mixture.
- Spray nonstick baking sheet with a cooking spray, place chicken on the sheet and spray it lightly with the cooking spray.
- Bake at 400°F for 30 minutes or until golden brown. Turn chicken pieces over and bake for 30 more minutes or until done.
- Enjoy.