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BAKED COCONUT LEMON CHICKEN BREASTS.

Baked lemon chicken cooked in coconut milk is your easy dinner recipe in a rush. 

Juicy, tender chicken breasts marinated in lemon, garlic, and olive oil to give you tangy, peppery, warm flavours. 

Pouring some coconut milk into the lemon garlic marinade gives you a creamy, thick sauce that can be used to drizzle over this healthy, dairy-free baked chicken recipe.

baked coconut milk lemon chicken breasts with red chilli pieces.

Rice is always a budget-friendly option.

  • Grilled or baked vegetables can be served as a side dish with this baked lemon pepper chicken.
    Brussel sprouts, broccoli, green beans, and carrots are vegetables you can choose from.
  • Potatoes baked, mashed or roasted. Drop a few baby potatoes on the side and let them bake with the chicken.
lemon chicken breasts baked in a coconut milk sauce.
  • Boneless chicken breasts or thighs work well.
  • You can also try this baked lemon chicken recipe with bone-in chicken quarters.
    This might require 45-50 minutes of baking time while flipping halfway through.
  • Lemon pepper garlic marinade – once you whisk up the marinade, make sure to taste and make the necessary adjustments to suit your needs.
    lemon and garlic should be the dominant taste. The little amount of coconut milk keeps the baked chicken moist.
  • I would highly recommend 3-4 hours of marinating time for best results or marinade overnight.
baked coconut lemon chicken with red chillies over it and coconut sauce.
  • Can I bake this chicken in a sheet pan?
    • Yes, but I prefer to use a baking casserole or Pyrex dish. It’s easier to collect the marinade and use it as a sauce.
  • What can I substitute for coconut milk?
    • You can use any cooking cream. I use coconut milk to make the dish dairy-free.
  • Can I bake the lemon chicken without any form of liquid?
    • The reason I added a few tablespoons of coconut milk is to maintain the moisture and prevent the boneless chicken from drying.
      If you still don’t want to use any type of liquid then add extra oil and a few tablespoons of broth.
  • Can I bake the lemon chicken without marinating it for long?
    • You can but letting the boneless chicken marinate for 2-3 hours would allow them to soak in the flavours.
      If you are in a hurry, marinate them for 20-30 minutes while flipping them halfway through so all sides of the chicken breasts get a chance to soak in the marinade.
  • Chopping board and knife.
  • Microplane zester.
  • Garlic press.
  • Adequate size Pyrex dish or baking pan.
  • Serving platter(if required).

teriyaki marinade baked chicken.

Baked chicken legs(drumsticks).

Tandoori chicken(oven-baked).

baked lemon chicken mushroom in coconut milk.

Baked lemongrass-coconut milk chicken curry.

The ingredients mentioned below use standard measuring cups and spoons.

3-4 boneless chicken breasts(skin off)

1/2 teaspoon of salt

1 teaspoon of black pepper powder

4 tablespoons of olive oil(substitute with butter or any type of oil)

1/4 cup coconut milk(substitute with cooking cream or chicken broth, refer to tips above)

4 tablespoons of fresh lemon juice(add more if needed)

1 teaspoon of freshly ground black pepper

1 tablespoon of minced or grated garlic(about 4 cloves of garlic, substitute with garlic powder)

2 tablespoons of honey or sugar( increase by an extra tablespoon to balance off the tartness of the lemon)

2 red or green chillies chopped(to add extra heat)

Salt to season

Wash and pat dry the boneless chicken breasts. season with salt and pepper. set aside.

I am using the same Pyrex dish to marinate the chicken and bake it. this way there is less washing of dishes involved.

To the baking dish, add oil, coconut milk(substitute with cooking cream or chicken broth), lemon juice, minced garlic, and honey(substitute with sugar).

Add chopped red or green chillies followed by pepper and salt.

coconut sauce with pepper and red chillies to bake the lemon chicken

Place the chicken breasts in the marinade, cover with cling film and refrigerate.

Let the chicken marinate for 30 minutes or 2-3 hours(refer to frequently asked questions).

adding the chicken breasts to the coconut lemon sauce.

Remove the baking pan from the fridge and let it sit for 10 minutes to reach room temperature.

Preheat oven to 200C/390F.

Bake for 30 minutes, flipping the chicken breasts halfway through and completing the baking time.
15 minutes of baking time on each side.

baking the chicken breast in coconit lemon sauce.

Flip over one last time and broil for 5 to 10 minutes. if you don’t have a broiler setting in your oven use the griller setting.

baked coconut lemon chicken breast in coconut sauce.

Remove from oven, rest for 5 minutes and serve.

If serving on a separate platter, transfer the baked lemon chicken to the platter and cook down the remaining marinade to make a thick sauce to pour and serve.

crispy baked lemon chicken in coconut sauce with red chillis and garlic pieces.

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baked lemon chickn in a lemon garlic coconut sauce.

baked lemon chicken.

Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 2 hours
Total Time: 2 hours 50 minutes

Baked lemon chicken is your easy dinner recipe in a rush.
Juicy, tender chicken breasts marinated in lemon, garlic, olive oil to give you tangy, peppery, warm flavours. 

Ingredients

To season the chicken breasts

  • 3-4 boneless chicken breasts(skin off)
  • 1/2 teaspoon salt
  • 1 teaspoon of black pepper powder

To make the lemon marinade

  • 4 tablespoons of olive oil(substitute with butter or any type of oil)
  • 1/4 cup coconut milk(substitute with cooking cream or chicken broth, refer to tips above)
  • 4 tablespoons of fresh lemon juice(add more if needed)
  • 1 teaspoon of freshly ground black pepper
  • 1 tablespoon of minced or grated garlic(about 4 cloves of garlic, substitute with garlic powder)
  • 2 tablespoons of honey or sugar( increase by an extra tablespoon to balance off the tartness of the lemon)
  • 2 red or green chillies chopped(to add extra heat)
  • Salt to season

Instructions

  1. Wash and pat dry the boneless chicken breasts. season with salt and pepper. set aside.
  2. I am using the same pyrex dish to marinate the chicken and bake it. this way there is less washing of dishes involved.
  3. To the baking dish, add oil, coconut milk(substitute with cooking cream or chicken broth), lemon juice, minced garlic, and honey(substitute with sugar).
  4. Add chopped red or green chillies followed by pepper and salt.
  5. Place the chicken breasts in the marinade, cover with cling film and refrigerate.
  6. Let the chicken marinate for 30 minutes or 2-3 hours(refer to frequently asked questions).
  7. To bake the lemon chicken.
  8. Remove the baking pan from the fridge and let it sit for 10 minutes to reach room temperature.
  9. Preheat oven to 200C/390F.
  10. Bake for 30 minutes, flipping the chicken breasts halfway through and completing the baking time.15 minutes of baking time on each side.
  11. Flip over one last time and broil for 5 to 10 minutes. if you don’t have a broiler setting in your oven use the griller setting.
  12. Remove from oven, rest for 5 minutes and serve.
  13. If serving on a separate platter, transfer the baked lemon chicken to the platter and cook down the remaining marinade to make a thick sauce to pour and serve.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 502mgCarbohydrates: 13gFiber: 0gSugar: 10gProtein: 38g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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