Lime in the Coconut Chicken
Prep time: 
Cook time: 
Total time: 
  • 1½ to 2 Pounds chicken legs
  • ½ Cup coconut milk (full fat)
  • 3 Tablespoons lime juice
  • Zest from one lime (about 2 teaspoons)
  • ½ Teaspoon cumin
  • 1 Teaspoon garlic powder
  • 1 Tablespoon coconut aminos
  • Coconut oil to coat before baking
  1. Place the chicken legs in a gallon sized zip-lock bag.
  2. In a medium mixing bowl, combine the coconut milk, lime juice and zest, cumin, garlic and coconut aminos. Mix well and pour over the chicken. Let the chicken marinade in the fridge for at least 3 hours, or overnight at most.
  3. Preheat the oven to 400 degrees.
  4. Remove the chicken legs from the marinade and place on a lined baking sheet. Rub each leg with melted coconut oil, and bake for 40 minutes or until cooked through and browned on top.
Recipe by Hold the Grain at