Coconut Lime Chicken

I've never been overly interested in the idea of coconut on chicken. That is, until recently... I absolutely LOVE coconut. It's one of my favorite flavors in desserts, coffee, toppings, milk, you name it. But for whatever reason, I was always very skeptical to try it in a savory way. That ends now! I posted a coconut crusted chicken recipe a few months back (which was just omg, and now I want it), and fell in love with a coconut and mango burre blanc in Florida. Ever since then, I've been fascinated with the idea of coconut as an added flavor to savory meals.

This meal was another one that was super refreshing and light, and perfect for a hot summer night on the grill. I made my chicken in the oven since I live in an apartment where you have to get in line for the grill, but you could easily modify it to cook on the grill. I also purposely made extra of this one so I could take it for lunch the next day. I knew I'd like it before I even made it!!

I will absolutely be making this dish again in the near future. I'm thinking it will be a good one to share with some of my visitors in the next few months!

ingredients (serves 4):
4 chicken legs
3/4 cup coconut milk
2 garlic cloves
2 limes, zested and quartered
1/8 cup coconut sugar
1/2 cup cilantro, roughly chopped
1 red chile

directions: create marinade by combining coconut milk, garlic, lime zest, sugar, cilantro, and red chiles in a food processor. pulse until they are combined. add the chicken to a baking dish and pour the marinade over the chicken. cover with plastic wrap and refrigerate for up to an hour to marinate. preheat the oven to 400 degrees, and cook for approximately 45 minutes to an hour, ensuring chicken is cooked through. squeeze lime quarters over the chicken. I served this with cauliflower riced in my food processor, sauteed for about 3 minutes in coconut oil, and then poured the extra sauce from the cooked chicken over the rice. it was DELISH!
Recipe adapted from Tastebook Blog