Shalom Life | September 18, 2014

Coconut Milk Oven Roasted Chicken

A Southeast Asian twist to the most popular comfort food.

By: David Shear

Published: June 29th, 2011 in Culture » Food » Recipes

Coconut Milk Oven Roasted Chicken

Is there anything better than over roasted chicken? The guys over at BaldMan Recipes seem to think so. By adding the sweet, rich taste of coconut milk, our bald friends have exceed perfection.

Serves: 4-6

Ingredients:

1 Whole Chicken (skin on)
1 cup Coconut Milk
1 teaspoon Paprika
1/4 cup Soy Sauce1 large Onion (finely chopped)
3 Garlic Cloves (minced or finely chopped)
1 Egg White
1 tablespoon Honey

Directions:

In a large bowl, mix all the ingredients together. Pour the mix into a large ZipLoc bag and insert the chicken. seal the bag and shake well for about 2 min. Place bag in the fridge and allow to marinade for at least 8 hours.

Now Place the the chicken on a large tray and cover with aluminum foil. Pre-heat the oven to 350F and cook for 30 min. Now lower to 200F and continue cooking for another 2.5 hours.

Remove aluminum foil, put the oven on “Broil” or “Grill” (450F – 500F) until chicken is golden brown (this should take about 2-3 min so careful not to burn the chicken).

Serve with white rice and green salad.

For more great simple recipes go to www.BaldManRecipes.com

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