Spicy Coconut Chicken

Spicy Coconut Chicken


25 people made this

About this recipe: This tastes great wrapped in a warm chapati with shredded cabbage. You can add fresh or dried chillies to the marinade.


Serves: 6 

  • 8 tablespoons soy sauce
  • 8 tablespoons white wine vinegar
  • 1 clove garlic, crushed
  • freshly ground black pepper to taste
  • 4 boneless, skinless chicken breasts, diced
  • 4 tablespoons fresh lemon juice
  • salt to taste
  • 75g desiccated coconut
  • bunch green onions, chopped

Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

  1. To make the marinade: Combine the soy sauce, vinegar, garlic and ground black pepper. Mix together. Marinate chicken in refrigerator for 2 to 4 hours.
  2. Remove chicken from refrigerator and dispose of marinade. Pan cook or grill or barbecue chicken for 25 to 20 minutes or until cooked through and juices run clear.
  3. Put chicken in a bowl. Add the lemon juice and salt and mix together. Then add the coconut and 3/4 of the green onion. Mix all together, top with remaining green onion and serve.

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