Coconut Chicken with Spring Onions

    Coconut Chicken with Spring Onions


    25 people made this

    Sometimes I add fresh or dried chillies to the marinade to spice it up a little. I serve it warm, with lettuce in a fajita or in Lebanese bread .

    Serves: 6 

    • 2/3 cup (170ml) soy sauce
    • 2/3 cup (170ml) white wine vinegar
    • 1 clove garlic, crushed
    • freshly ground black pepper to taste
    • 4 boneless, skinless chicken breast fillets, diced
    • 4 tablespoons fresh lemon juice
    • salt to taste
    • 90g desiccated coconut
    • bunch spring onions, chopped

    Preparation:2hours  ›  Cook:20min  ›  Ready in:2hours20min 

    1. To make the marinade: Combine the soy sauce, vinegar, garlic and ground black pepper. Mix together. Marinate chicken in refrigerator for 2 to 4 hours.
    2. Remove chicken from refrigerator and dispose of marinade. Fry or barbecue chicken for 25 to 20 minutes or until cooked through and juices run clear.
    3. Put chicken in a medium bowl. Add the lemon juice and salt and mix together. Then add the coconut and 3/4 of the spring onion. Mix all together, top with remaining spring onion and serve.

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    Reviews (6)


    Used different ingredients. Great recipe! I used boneless chicken breasts, added powdered ginger and crushed chillies to the marinade. Let it marinate about 4 hours. I also omitted the spring onions since I'm not a big fan of them. I cooked the marinade down and topped the chicken with it at the end. - 18 Jul 2008


    This was realy simple and realy nice i plan on doing this again sometime soon> Thanks for the recipie - 04 Mar 2012


    Something else. This is the easiest and best recipe. I've now made it several ways and the chicken is perfect each and every time. For an starter, I've skewered the chicken pieces between mushrooms. - 18 Jul 2008

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