I’m going to be honest, I was a bit nervous about this recipe before I cooked it. I began to marinade it the night before, and the color wasn’t especially appealing. Sometimes, the simplest recipes take a turn for the weird. Recipe fails aren’t pretty, folks. When I took the finished chicken out of the oven, though? Ohmygoshohmygosh. The chicken legs looked and smelled beautifully! I’m not kidding when I say I love this chicken! The flavor of the lime is present, but not overpowering. Just perfect. So when the cumin and coconut aminos turn the coconut milk in your marinade a funky-brownish color, don’t worry one bit. Your “lime in the coconut” chicken will turn out delicious. Plus it has a fun name, so you really can’t go wrong. You can easily serve this chicken on a busy week night. If marinated overnight, you can have dinner on the table in less than an hour. That’s pretty great.
You know what else is really great? Paleofx is exactly one week from today! I’m pretty excited to listen to the talks and meet all the cool people in this community. All of the “paleo celebs”, as some would say, will be there. I’ll definitely take some pictures while I’m there, and tell you all about it (because I’ll be even more excited after the fact, and I’ll have to tell someone how awesome it was).
In the meantime, make lime in the coconut chicken. Seriously, it’s delicious.
- 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
- Place the chicken legs in a gallon sized zip-lock bag.
- 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.
- Preheat the oven to 400 degrees.
- 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.