Oven Roasted Coconut Chicken
Prep time: 
Cook time: 
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Serves: 4
  • 4 large chicken thighs(cut, washed and patted dry)
  • ½ tsp dry thyme
  • 1tsp Cameroon or dry grinded pepper(red pepper flakes work)
  • 1tsp black pepper
  • 1 habanero i.e. ata-rodo
  • 1tsp ginger paste
  • 1 large garlic clove or 2 medium sizes
  • half a small onion(roughly chopped)
  • bouillon
  • 1½ tbsps melted butter or ½ tbsp. coconut oil
  • 1 cup coconut milk(increase or decrease according to the size of your chicken)
  1. Cut out the fat and skin(removing the skin is optional) wash and pat the chicken dry; then season with salt and black pepper
  2. smoothly crush the habanero, ginger, bouillon and garlic together and pour over the chicken.
  3. Toss the chicken with the Cameroon pepper and transfer it into a baking pan or a skillet, pour the coconut milk and the butter into the skillet and over the chicken, sprinkle the dry thyme and onion onto the chicken, cover and let it marinate for about an hour or two(or roast immediately)
  4. Fire up your oven to 350 degrees and cook until the chicken is cooked through, golden brown and all or most of the juices have dried up. You may also grill it piece by piece on the grill and baste with some coconut milk
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/10/roasted-coconut-chicken/