Coconut-Lime Chicken with Thai Garnishes

52 Ratings
  • 5 10
  • 4 23
  • 3 14
  • 2 4
  • 1 1

A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal in the morning, and when you're ready to start dinner, most of the work is done.

Everyday Food, March 2013

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Read the full recipe after the video.

Recipe Summary

total:
50 mins
prep:
15 mins
Servings:
4
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Ingredients

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.

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  • 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 Pieces

1. 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.

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Reviews (5)

52 Ratings
  • 5 10
  • 4 23
  • 3 14
  • 2 4
  • 1 1
Martha Stewart Member
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
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
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.
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Martha Stewart Member
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
03/07/2013
Can't wait to try this! Could you review how to cut a whole chicken sometime?
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