Coconut Chicken with Apricot Sauce (Print Version)
Coconut-crusted chicken with a sweet-tangy apricot sauce - crunchy exterior, juicy interior, ready in 45 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup shredded unsweetened coconut
03 - 1/2 cup gluten-free breadcrumbs
04 - 1/2 cup gluten-free flour
05 - 2 large eggs
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 tablespoons coconut oil
→ Apricot Sauce
09 - 1 cup apricot preserves
10 - 2 tablespoons gluten-free soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon Dijon mustard
13 - 1 clove garlic, minced
14 - 1/2 teaspoon grated fresh ginger
→ Garnish
15 - 2 tablespoons chopped fresh cilantro
16 - Lime wedges
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Place gluten-free flour in a shallow dish. Beat the eggs in a second shallow dish. Combine shredded coconut and gluten-free breadcrumbs in a third shallow dish.
03 - Season chicken breasts evenly with salt and black pepper. Dredge each breast in flour, shaking off excess. Dip into beaten eggs, then press firmly into the coconut-breadcrumb mixture, ensuring an even coating on all sides.
04 - Heat coconut oil in a large skillet over medium-high heat. Sear breaded chicken breasts for 2 to 3 minutes per side until the coating turns golden brown. Transfer seared chicken to the prepared baking sheet.
05 - Bake the chicken for 15 to 18 minutes, or until fully cooked through and juices run clear when pierced with a fork.
06 - While the chicken bakes, combine apricot preserves, gluten-free soy sauce, rice vinegar, Dijon mustard, minced garlic, and grated ginger in a small saucepan. Heat over medium, stirring constantly, until the sauce is smooth and slightly thickened, about 4 to 5 minutes.
07 - Serve the baked chicken hot, drizzled generously with apricot sauce. Garnish with chopped fresh cilantro and lime wedges as desired.
# Expert Tips:
01 -
- The coconut crust stays impossibly crunchy even after baking, something most coconut chicken recipes completely fail at.
- That apricot sauce comes together in five minutes and tastes like you spent an hour reducing something fancy.
02 -
- Do not skip the searing step and go straight to the oven, because that initial contact with hot oil is what sets the coconut crust and locks in the crunch.
- If your apricot sauce seems too thin after five minutes, let it simmer another minute or two off the heat and it will thicken as it cools.
03 -
- Let the breaded chicken rest for five minutes on the parchment before searing so the coating adheres firmly instead of sliding off in the pan.
- Use a meat thermometer and pull the chicken at 165 degrees Fahrenheit because overcooked coconut chicken turns dry fast and nothing saves it.