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Coconut-crusted lime chicken

Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 316
  • Carbohydrates 2
  • Saturated Fat 9
  • Sugar 1
  • Protein 41
  • Fat 16
  • Fibre 2
  • Salt 0.49

Nutrition per serving

  • Calories 316
  • Carbohydrates 2
  • Saturated Fat 9
  • Sugar 1
  • Protein 41
  • Fat 16
  • Fibre 2
  • Salt 0.49

Ingredients

  • 8 skinless, boneless chicken thighs
  • zest and juice 2 limes, plus extra wedges to serve
  • 2 tsp medium curry powder or garam masala
  • 1 tsp chilli powder (optional)
  • 50g desiccated coconut
  • 1 tbsp vegetable oil
  • mango chutney and rice, to serve

Tip

Make extra for lunch
Double the recipe, adding 8 chicken drumsticks instead of extra thighs, and make enough for your family's lunchboxes the next day.

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.

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