Recipe courtesy of Roger Mooking
Coconut Shake and Bake with Mint Dipping Sauce
1 hr 5 min
20 min
4 servings
1 hr 5 min
20 min
4 servings


Mint Dipping Sauce
  • 1 large bunch fresh mint, leaves picked
  • 1 teaspoon sugar
  • Salt, to taste
  • 1 cup coconut milk
  • Zest and juice of 1 lime
Coconut Shake and Bake
  • 1 whole chicken, cut into pieces
  • 2 tablespoons vegetable oil
  • 2 teaspoons garlic powder
  • 1/4 teaspoon ground cayenne pepper, optional
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup panko (Japanese) bread crumbs or coarse bread crumbs
  • Salt and freshly ground black pepper


For the mint dipping sauce: Place the mint leaves, sugar, salt, coconut milk, lime zest, and lime juice in a blender and puree until smooth. Transfer the mixture to a bowl and place in refrigerator. For the coconut shake and bake: Preheat the oven to 375 degrees F and line a baking tray with parchment paper. Put the chicken in a bowl, drizzle with vegetable oil and toss to coat. Season the chicken with garlic powder and cayenne pepper, if using. Toss to coat evenly. Put the shredded coconut and panko bread crumbs in a resealable bag. In batches, add the chicken pieces to the bag. Close the bag and shake to distribute the coconut and panko bread crumbs evenly. Remove the chicken pieces from the bag and place on the prepared baking tray. Repeat the coating process in batches with the remaining chicken. Bake the chicken in the oven until the chicken is golden brown and cooked through, approximately 45 minutes. Serve with the Mint Dipping Sauce.



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