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    You are in: Home / Thai / Coconut Milk Marinade for Baked Chicken Recipe
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    Coconut Milk Marinade for Baked Chicken

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    30 mins

    5 hrs

    Oolala's Note:

    Ripped from one of my cookbooks. The skin is left on the chicken for keeping the flesh moist during cooking -it says don't eat it. I will use low-sodium soy, low-sodium fish sauce, Splenda for the sugar, and low-fat coconut milk when I make this. I like to cook chicken on the bone for an hour at 350 so since I haven't made it yet, make sure juices run clear.

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    Units: US | Metric

    for the marinade


    1. 1
      Put all the marinade ingredients in a food processor and process until smooth.
    2. 2
      Put the chicken pieces in shallow dish and pour the marinade over it and coat pieces.
    3. 3
      Marinade for 4 hours to overnight, covered in the refrigerator, turning occasionally.
    4. 4
      Preheat the oven to 400 degrees F. and put the chicken on a rack with a tray under it.
    5. 5
      Brush the chicken with the marinade and bake about 30 minutes or until the chicken is done and golden brown. Turn the chicken halfway through cooking.
    6. 6
      Garnish with lime wedges, finely sliced red chilies and lemongrass stalks.
    7. 7
      Serve with rice.

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    Nutritional Facts for Coconut Milk Marinade for Baked Chicken

    Serving Size: 1 (66 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 132.8
    Calories from Fat 61
    Total Fat 6.7 g
    Saturated Fat 5.8 g
    Cholesterol 0.0 mg
    Sodium 1223.6 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 2.3 g
    Sugars 7.7 g
    Protein 3.9 g

    The following items or measurements are not included:

    chicken pieces


    fresh ginger

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