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Coconut Chicken with Apricot Sauce

Coconut Chicken with Apricot Sauce

We're obsessed with Greg Brady's tiki necklace, Magnum's moustache, uke lessons and all things Hawaiian. So, it should come as no surprise that Lisa dreamt up this Coconut Chicken, a quick and simple, golden baked coconut and panko crusted chicken served up with sweet 'n' salty apricot dipping sauce.

Bite Me Bit

“I believe Hawaii is the most precious jewel in the world. ”

-Don Ho


Coconut Chicken

¼ cup flour
¼ tsp garlic powder
2 large eggs
1¼ cups panko (Japanese breadcrumbs)
1 cup sweetened coconut flakes
½ tsp lime zest
4 boneless, skinless chicken breast halves
½ tsp kosher salt
¼ tsp freshly ground black pepper

Apricot Sauce

½ cup apricot jam
1 tbsp water
2 tsp fresh lemon juice
2 tsp soy sauce
1 tsp yellow mustard


1) Preheat oven to 400°F. Line a baking sheet with parchment paper and coat with non-stick cooking spray.

2) For the chicken, in a shallow bowl, combine flour and garlic powder. In a second bowl, whisk eggs until well combined. In a third bowl, combine panko, coconut flakes and lime zest. Season chicken with salt and pepper. Dredge chicken in flour mixture, shaking off excess. Dip each breast into the eggs and then into the panko-coconut mixture, coating all sides and pressing well to adhere. Place on prepared baking sheet and bake 10 minutes per side, until golden and cooked through.

3) For the apricot sauce, in a food processor or blender, combine apricot jam, water, lemon juice, soy sauce and mustard until smooth. Serve with coconut chicken.

Serves 4

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