Ingredients:
1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14 ounce) cans light coconut milk
4 (4 ounce) chicken thighs, skinned
4 (4 ounce) chicken drumsticks, skinned
3/4 cup panko ( Japanese breadcrumbs)
1/2 cup sweetened flaked coconut
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
cooking spray
Directions:
Combine first three ingredients in a large plastic bag, add chicken, and seal well. Marinate in your fridge for about 11/2 hours turning the bag occasionally.
Preheat oven to 400 F.
Combine breadcrumbs, flaked coconut, salt and pepper in a shallow dish. Remove chicken from the bag and discard the leftover marinade. Dredge chicken in the panko mixture.
Spray nonstick baking sheet with a cooking spray, place chicken on the sheet and spray it lightly with the cooking spray.
Bake at 400 F for 30 minutes or until golden brown. Turn chicken pieces over and bake for 30 more minutes or until done.
Enjoy.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.