Coconut Chicken with Apricot Sauce (Printable)
Coconut-crusted chicken with a sweet-tangy apricot glaze, crispy outside and tender inside. Gluten-free option.
# 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 kosher salt
07 - 1/2 teaspoon freshly ground 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 for serving
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Arrange three shallow dishes: place gluten-free flour in the first, beaten eggs in the second, and combine shredded coconut with gluten-free breadcrumbs in the third.
03 - Season chicken breasts evenly with salt and pepper. Dredge each breast through the flour, shake off excess, dip into the beaten eggs, then press firmly into the coconut-breadcrumb mixture until fully coated.
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 coconut crust turns golden brown. Transfer seared chicken to the prepared baking sheet.
05 - Bake the chicken for 15 to 18 minutes, or until the internal temperature reaches 165°F and juices run clear when pierced.
06 - While the chicken bakes, combine apricot preserves, soy sauce, rice vinegar, Dijon mustard, minced garlic, and grated ginger in a small saucepan. Heat over medium, whisking constantly until the sauce is smooth and slightly thickened, about 4 to 5 minutes.
07 - Transfer the hot chicken to serving plates, drizzle generously with apricot sauce, and garnish with chopped fresh cilantro and lime wedges.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp coconut crust and the silky, tangy apricot sauce is genuinely addictive.
- It looks like something from a restaurant menu but comes together with pantry staples on a Tuesday night.
02 -
- Do not walk away from the skillet during searing because coconut goes from golden to burnt in seconds once the oil gets hot enough.
- Letting the breaded chicken rest for five minutes before searing helps the coating adhere instead of sliding off in the pan.
03 -
- Use one hand for the flour and egg stations and the other for the coconut dish to avoid breading your fingers along with the chicken.
- Taste the apricot sauce before serving and adjust with an extra splash of vinegar if it leans too sweet.