Charred Coconut Chicken
Prep time
Cook time
Total time
Tender, coconut milk marinated chicken cooked until perfectly blackened and crispy.
Serves: 4-5 servings
  • 3-4 pounds chicken thighs and drumsticks (I had about 12 pieces all together)
  • 1 can coconut milk
  • 1 tablespoon chili sauce or Sriracha
  • ¼ cup cilantro leaves, roughly chopped
  • 4 cloves of garlic, minced
  • 1 jalapeƱo, minced
  • juice of 1 lime
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  1. Place your chicken in a large sealable bag or container. In a bowl, whisk together the rest of your ingredients. Pour the marinade over the chicken and let it marinate overnight, or at least for 3 hours.
  2. When you're ready to cook, preheat your oven to 450 degrees F (alternatively, you could grill this chicken, but alas, I do not have a grill). Prepare a baking sheet by lining it with foil and placing a cooling rack on top, then place the chicken on top of this.
  3. Cook the chicken for 20 minutes, flip it over, and cook it for another 20 minutes. Flip the chicken over one last time, turn the oven to broil, and broil until blackened and crispy, about 2-3 minutes (keep an eye on your chicken so you don't burn it). Garnish with additional cilantro and some flaky sea salt.
Recipe by The Crepes of Wrath at