Coconut Lime Thai Chicken

5 from 3 reviews



Chicken Marinade:

  • 1216 pieces chicken like thighs and drumsticks (with the skin on)
  • grated zest from 2 limes
  • juice from 2 limes
  • 23 tbsp fresh grated ginger
  • 34 cloves garlic minced
  • 2 tbsp packed brown sugar
  • 1 tsp salt
  • 113.5 oz can of coconut milk


  • 4 carrots, peeled and sliced thinly
  • 1 onion thinly sliced
  • 1/2 cup chopped peanuts
  • 1 lime cut in to small wedges
  • 1 cup fresh cilantro leaves
  • hoisin sauce for dipping
  • cooked rice


Chicken Marinade:

  1. In a large bowl mix together the lime zest, lime juice, ginger, garlic, sugar, salt and coconut milk. Mix until smooth.
  2. Add the chicken pieces, making sure they are submerged.
  3. Marinate for 4 – 12 hours. Overnight is best for maximum flavour!

Baking the Chicken:

  1. Preheat your oven to 475 degrees.
  2. Line a baking sheet with tin foil, then place a wire rack on the foil.
  3. Place the pieces of chicken, skin side up, on an oven-proof wire rack on top of a baking sheet. Make sure to shake off any excess marinade before doing so.
  4. Bake for 30-40 minutes, until the chicken is cooked through, with an internal temperature of 165 degrees.

Serving Dinner:

  1. Once the chicken pieces are cooked, serve them on a platter with all the garnishes, then get your hands dirty and enjoy!
  2. Serve with cooked brown or jasmine rice.