Coconut Chicken With Apricot Sauce (Printable)
Coconut-crusted chicken with a sweet-tangy apricot glaze — crunchy, juicy, brightened with cilantro and lime.
# 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 fresh cilantro, chopped
16 - Fresh lime wedges
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Arrange three shallow dishes: place flour in the first, beaten eggs in the second, and combine shredded coconut with breadcrumbs in the third.
03 - Season chicken breasts evenly with salt and pepper. Dredge each breast in flour, dip into beaten egg, then press firmly into the coconut-breadcrumb mixture, ensuring full adhesion on all sides.
04 - Heat coconut oil in a large skillet over medium-high heat. Sear breaded chicken for 2 to 3 minutes per side until a golden crust forms. Transfer seared breasts 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.
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, stirring constantly, until smooth and slightly thickened, about 4 to 5 minutes.
07 - Serve chicken hot, drizzled generously with apricot sauce. Garnish with chopped cilantro and lime wedges.
# Expert Tips:
01 -
- The coconut crust stays incredibly crunchy even after baking, which is a texture miracle most baked cutlets cannot pull off.
- That apricot sauce is the kind of thing you will want to drizzle on everything from rice to roasted vegetables.
02 -
- Do not rush the searing step because that initial golden crust locks in moisture and gives the coconut something to hold onto during baking.
- If your coconut starts browning too fast in the skillet, turn the heat down slightly because it can go from golden to burnt in seconds.
03 -
- Let the breaded chicken rest for five minutes before searing so the coating adheres firmly and does not slide off in the pan.
- Use one hand for flour and the other for egg to keep your fingers from turning into breaded clumps themselves.