This roast chicken recipe is a keeper: marinate your chicken in coconut milk to make it extra moist!
Roast Chicken in Coconut Milk Recipe
Coconut milk makes this roast chicken moist and flavorful.
Ingredients
Roast Chicken in Coconut Milk Ingredients
- 2 1-kilo Chicken each cut into 8 pieces
- 2 cups coconut milk (gata)
- 4 tablespoons Calamansi Juice
- 3 tablespoons fish sauce (patis)
- 2 tablespoons Garlic minced
- 1 teaspoon ground turmeric
- 1 teaspoon ginger grated
- 1/4 Cup cilantro (wansoy) chopped
- chili flakes to taste
- 1 tablespoon Salt
- vegetable oil for brushing
Instructions
- Mix all ingredients in a bowl. Cover with plastic wrap and marinate overnight in the refrigerator.
- Preheat oven to 420°F. Brush baking sheet with oil. Drain marinade from chicken then arrange chicken on prepared baking sheet. Bake in the oven for about 30 minutes or until golden brown.
- Alternatively, you can grill the chicken: preheat charcoal grill to medium-high heat. Brush grill with oil to prevent chicken from sticking. Arrange chicken on the grill, skin side down, 1 inch apart. Grill each side for 8 to 10 minutes. Check for doneness by piercing the thickest part of each piece; they’re cooked when the juices run clear.
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