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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 50 mins Servings: 4 coconut-lime-chicken-014-med109451.jpg

Ingredients Ingredient Checklist 2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes) 2 tablespoons finely grated peeled fresh ginger 4 cloves garlic, finely grated 2 tablespoons packed light-brown sugar Fine salt 1 can (13.5 ounces) coconut milk 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving

Cook’s Notes Cutting Into Pieces1. Remove Legs Cut through skin between each breast and thigh. Pop thighbone out of the socket. Cut leg off.2. Divide Legs Turn each leg skin side down and cut along fat line through joint to separate thigh from drumstick.3. Remove Wings Pull each wing to expose joint; cut between joint and breast to remove wing.4. Remove Breast Use kitchen shears to cut through the bone on either side to separate breast from the back.5. Divide Breast Use kitchen shears to split breast. If desired, cut into quarters.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 50 mins Servings: 4 coconut-lime-chicken-014-med109451.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 50 mins Servings: 4

Recipe Summary

prep: 15 mins total: 50 mins

Servings: 4

prep: 15 mins

total: 50 mins

prep:

15 mins

total:

50 mins

Servings: 4

4

coconut-lime-chicken-014-med109451.jpg

coconut-lime-chicken-014-med109451.jpg

Ingredients

Ingredients

  • 2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes) 2 tablespoons finely grated peeled fresh ginger 4 cloves garlic, finely grated 2 tablespoons packed light-brown sugar Fine salt 1 can (13.5 ounces) coconut milk 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving

Directions

In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.

Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

Cook’s Notes Cutting Into Pieces1. Remove Legs Cut through skin between each breast and thigh. Pop thighbone out of the socket. Cut leg off.2. Divide Legs Turn each leg skin side down and cut along fat line through joint to separate thigh from drumstick.3. Remove Wings Pull each wing to expose joint; cut between joint and breast to remove wing.4. Remove Breast Use kitchen shears to cut through the bone on either side to separate breast from the back.5. Divide Breast Use kitchen shears to split breast. If desired, cut into quarters.

Cook’s Notes

Cutting Into Pieces

Reviews (5)

 Add Rating & Review     52 Ratings   5 star values:        10    4 star values:        23    3 star values:        14    2 star values:        4    1 star values:        1

Reviews (5)

Add Rating & Review     52 Ratings   5 star values:        10    4 star values:        23    3 star values:        14    2 star values:        4    1 star values:        1

Add Rating & Review

52 Ratings 5 star values: 10 4 star values: 23 3 star values: 14 2 star values: 4 1 star values: 1

52 Ratings 5 star values: 10 4 star values: 23 3 star values: 14 2 star values: 4 1 star values: 1

52 Ratings 5 star values: 10 4 star values: 23 3 star values: 14 2 star values: 4 1 star values: 1

  • 5 star values: 10 4 star values: 23 3 star values: 14 2 star values: 4 1 star values: 1

    Martha Stewart Member     Rating: Unrated       07/07/2013   We cooked this on the grill using the indirect method since the weather has been so hot. I added jalapenos to the mix for bite and I used lite coconut milk. The result was a tender and juicy chicken that had just a little kick. I let it marinate for 24 hours before cooking. The family truly enjoyed this. Grilling it with charcoal added a lot of flavor. Definitely will make this dish again!  

Martha Stewart Member     Rating: Unrated       03/16/2013   The chicken was good, not great. Thought the marinade was pretty mild and expected more pop, considering the garlic, ginger, lime, etc. Might add a jalapeno pepper next time. The rice and other add-ons were delicious!  

Martha Stewart Member     Rating: Unrated       03/12/2013   Fantastic and easy. Flavorful and pretty to serve with garnishes; peanuts give added texture. My 11 year old son wanted multiple servings. Already added to my "family favorites" file. I also simmered the marinade separately to drizzle on as a sauce.  

Martha Stewart Member     Rating: Unrated       03/11/2013   WOW! This marinade is delicious. I followed the recipe exactly, using all fresh ingredients (no canned or pre-grated garlic/ginger etc) and tasted it before adding the chicken. It was so good I honestly could eat the marinade like a soup! I used all fresh de-boned chicken thighs, and cooked it per recipe directions (marinated mine from 10am- 5pm). It came out wonderful! Flavorful, tender and juicy. Thai afficionados will LOVE this recipe.  

Martha Stewart Member     Rating: Unrated       03/07/2013   Can't wait to try this! Could you review how to cut a whole chicken sometime?

    Martha Stewart Member

    Rating: Unrated 07/07/2013

We cooked this on the grill using the indirect method since the weather has been so hot. I added jalapenos to the mix for bite and I used lite coconut milk. The result was a tender and juicy chicken that had just a little kick. I let it marinate for 24 hours before cooking. The family truly enjoyed this. Grilling it with charcoal added a lot of flavor. Definitely will make this dish again!

Rating: Unrated

Rating: Unrated 03/16/2013

The chicken was good, not great. Thought the marinade was pretty mild and expected more pop, considering the garlic, ginger, lime, etc. Might add a jalapeno pepper next time. The rice and other add-ons were delicious!

Rating: Unrated 03/12/2013

Fantastic and easy. Flavorful and pretty to serve with garnishes; peanuts give added texture. My 11 year old son wanted multiple servings. Already added to my “family favorites” file. I also simmered the marinade separately to drizzle on as a sauce.

Rating: Unrated 03/11/2013

WOW! This marinade is delicious. I followed the recipe exactly, using all fresh ingredients (no canned or pre-grated garlic/ginger etc) and tasted it before adding the chicken. It was so good I honestly could eat the marinade like a soup! I used all fresh de-boned chicken thighs, and cooked it per recipe directions (marinated mine from 10am- 5pm). It came out wonderful! Flavorful, tender and juicy. Thai afficionados will LOVE this recipe.

Rating: Unrated 03/07/2013

Can’t wait to try this! Could you review how to cut a whole chicken sometime?

All Reviews for Coconut-Lime Chicken with Thai Garnishes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Coconut-Lime Chicken with Thai Garnishes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest