Spicy Coconut Chicken

    2 hours 20 mins

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

    25 people made this

    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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    Reviews and Ratings
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    Reviews in English (23)


    This is the easiest and best recipe. I've now made it several ways, grilled, sauteed, baked and the chicken is perfect each and every time. For an appetizer, I've skewered the chicken pieces between baby bella mushrooms, pineapple and for kick a maraschino cherry.  -  30 Apr 2004  (Review from Allrecipes US | Canada)


    It smells so good and easy to make. My hubby cannot stop open the oven. I thought the soy sauce is too much. It turn out not salty enough. ( sometimes I like salty food). I also put a teaspoon of sugar into my marinate.( I love a tin of sweetness) . I do not like flaked coconut. I used sauted mushroom.. I skipped the lemon juice. My son does not like tart food. I reserved the marinate, added some flour to make it gravy. The gravy placed on my side for the stemed veggies. It turns out a nice family dinner.  -  07 Nov 2004  (Review from Allrecipes US | Canada)


    Great recipe! I used boneless chicken breasts, added powdered ginger and red pepper flakes to the marinade. Let it marinate about 4 hours and cooked it on my George Foreman grill. I also omitted the green onions since I'm not a big fan of them. I cooked the marinade down and topped the chicken with it at the end. If you added the red pepper flakes to the marinade, make sure you like it spicy if you top the chicken with the sauce, it really adds a kick!  -  22 Aug 2005  (Review from Allrecipes US | Canada)