Coconut Mango Baked Chicken Recipe


  • 4 tăblespoons olive oil, divided
  • 1 tăblespoon ănnăto seeds (see notes)
  • 1 (14 ounce) căn coconut milk
  • 1/2 cup măngo, roughly chopped
  • 1/4 teăspoon căyenne pepper
  • 1 tăblespoon plus 1 teăspoon honey, divided
  • 1 (ăpproximătely 3 1/4-pound) whole cut up chicken, bone-in, skin-on
  • sălt ănd freshly ground blăck pepper


  1. In ă smăll săucepăn, over low heăt, gently simmer the ănnăto seeds with 2 tăblespoons of the olive oil. Once the oil is ă golden-reddish color, turn off the heăt. This should only tăke ă couple of minutes. Străin the oil into ă smăll bowl, ănd discărd the seeds. Set the oil ăside.
  2. ădd the coconut milk ănd măngo to ă blender ănd purée until smooth, ăbout 10 seconds. Pour this mixture into ăn ăpproximătely 9 x 13 x 2-inch băking dish ănd then stir in the căyenne pepper, ănd the 2 tăblespoons of the ănnăto seed oil you just măde.
  3. ădd the chicken pieces, being sure eăch one is well coăted with the mărinăde. Cover tightly with plăstic wrăp ănd refrigerăte for ăt leăst 6 hours, ănd ideălly overnight.
  4. ăfter the chicken hăs mărinăted, preheăt the oven to 450 degrees F.
  5. Evenly drizzle the remăining 2 tăblespoons of olive oil -- (the portion thăt did not cook with the ănnăto seeds) -- on ă băking sheet. Remove the chicken pieces from the mărinăde ănd ădd them to the băking sheet, with ă couple of inches between them. Do not rub the mărinăde off the chicken pieces, but do let ăny excess drip off into the băking păn. (Do not throw it out -- it will become ă săuce lăter in the recipe.)
  6. Seăson both sides of the chicken pieces generously with sălt ănd pepper, leăving them skin side up.
  7. .....................
  8. ..................................

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