Coconut Chicken with Spring Onions

    2 hours 20 minutes

    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 .

    26 people made this

    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 in English (23)


    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


    Used different ingredients. Easy, unique and tasty! I highly recommend using low-salt soy, as regular soy tends to be WAY too salty. I add a bit of ginger (about a tablespoon, chopped) for added flavour.  -  18 Jul 2008