This chili lime coconut roast chicken with only five ingredients is super simple to make!
Chicken,  Dinner,  Food

Chili Lime Coconut Roast Chicken

This chili lime coconut roast chicken is super simple to make with ingredients you may already have in your pantry and fridge!

I’m always looking for ways to dress up chicken. Don’t get me wrong, it’s delightful roasted traditionally, with only olive oil, salt and pepper and stuffed with onions and garlic — but even the most beloved tried-and-true recipes get a little ho-hum now and again.

Right?

This chili lime coconut roast chicken with only five ingredients is super simple to make!

A few years ago I tried a store-bought fusion marinade on chicken that blended coconut and chili flavors in a dreamy kind of way … a nod to barbecue, if you will.

But, just slightly.

Then, when I wanted to have it again I decided to try my hand at making a homemade version of the marinade instead.

This chili lime coconut roast chicken with only five ingredients is super simple to make!

It was fun poking through my pantry and fridge for ingredients to replicate it, most of which I already had on hand.

The roast chicken quarters turned out really, really tasty and it was so simple to make — with only a few ingredients!

Whisk the marinade ingredients together in a large bowl, dredge the chicken in the marinade and let it sit for a while, then roast in a baking dish for an hour. Voilà!

Yum!

This chili lime coconut roast chicken with only five ingredients is super simple to make!

Chili Coconut Roast Chicken

Yield: 4
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour
Total Time: 2 hours 10 minutes

This chili lime coconut roast chicken is super simple to make!

Ingredients

  • 4 chicken thigh quarters
  • 1 cup plain whole milk yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1/4 teaspoon turmeric
  • 1/4 cup coconut milk
  • 1 lime, zested and juiced
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 tablespoons fresh chopped parsley

Instructions

For the marinade:

  1. Whisk the yogurt, olive oil, chili powder, turmeric, coconut milk, lime zest and juice together in a large mixing bowl. Add the chicken quarters, turning them to coat completely with the marinade. Cover and refrigerate for at least an hour, or up to overnight.

For the chicken:

  1. Preheat the oven to 425°F. Place the marinated chicken into a 9x13" baking dish and pour any remaining sauce over top. Sprinkle the chicken with salt, pepper and fresh parsley.
  2. Bake for 40 minutes, then use some of the sauce on the bottom of the pan to give the chicken a baste, and then put it back into the oven for 20 more minutes or until internal temperature reaches 175°F.
  3. Remove the chicken from the oven, tent with foil and let it rest for another 10 minutes (temp will continue to rise another 5-10 degrees) before serving.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 174mgSodium: 1901mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 33g

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for another tattoo and time to finish my novel.

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