Introduction

This Coconut Chicken with Apricot Sauce is a delightful blend of crispy, tropical flavors paired with a sweet and tangy glaze. It’s an easy-to-make dish that brings a refreshing twist to classic baked chicken, perfect for weeknight dinners or casual gatherings.

Coconut Chicken with Apricot Sauce Recipe - Recipe Image

Ingredients

1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter (melted)
1/4 cup apricot preserves
2 tablespoons Dijon mustard

Instructions

Step 1: Preheat the oven to 400˚F and line a baking sheet with parchment paper.
Step 2: Lightly beat the egg in a medium bowl and set aside. In a shallow bowl, combine the coconut flakes, flour, garlic powder, salt, and black pepper.
Step 3: Working with one chicken breast at a time, dip it into the beaten egg, then coat thoroughly with the coconut mixture. Place the coated chicken breasts on the prepared baking sheet.
Step 4: Once all the chicken breasts are coated and arranged on the sheet, drizzle the melted butter evenly over them.
Step 5: Bake for 30 to 40 minutes, flipping the chicken halfway through to ensure even browning and crispiness.
Step 6: While the chicken bakes, prepare the apricot sauce by mixing the apricot preserves and Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.
Step 7: Serve the baked coconut chicken hot with the chilled apricot sauce on the side for dipping or drizzling.

Tips & Variations

For extra crunch, toast the coconut flakes lightly before mixing them with the flour.
Substitute chicken thighs for breasts if you prefer juicier meat.
Add a pinch of cayenne pepper to the coconut mixture for a hint of heat.
Try using orange marmalade instead of apricot preserves for a citrus twist.

Storage

Store leftover coconut chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a toaster oven at 350°F to preserve the crispiness. The apricot sauce can also be refrigerated separately and served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut flakes instead of sweetened?

Yes, you can use unsweetened coconut flakes, but the coating will be less sweet. You might want to add a little sugar to the coconut mixture to balance the flavors.

Is it necessary to flip the chicken while baking?

Flipping the chicken halfway through baking helps it cook evenly and crisp up on both sides, but if you’re careful with positioning your oven rack and use convection, you may skip this step.

Coconut Chicken with Apricot Sauce Recipe

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★★★★★

4.5 from 127 reviews

This Coconut Chicken with Apricot Sauce is a delightful blend of crispy coconut-crusted chicken breasts baked to perfection and served with a tangy-sweet apricot mustard sauce. The combination of the crunchy coconut coating and the flavorful apricot Dijon sauce makes it an irresistible dish perfect for a weeknight dinner or special occasion.

Author: Bella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Coating

1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted

Apricot Sauce

1/4 cup apricot preserves
2 tablespoons Dijon mustard

Instructions

Preheat Oven: Preheat your oven to 400˚F (200˚C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
Prepare Egg Wash and Coating: Lightly beat the egg in a medium bowl and set aside. In a shallow bowl, combine the sweetened coconut flakes, flour, garlic powder, salt, and black pepper, mixing well.
Coat Chicken: Working with one chicken breast at a time, dip it first into the beaten egg, allowing excess to drip off, then press it into the coconut mixture to coat evenly. Place each coated chicken breast onto the prepared baking sheet.
Drizzle Butter: Once all chicken breasts are coated and arranged on the baking sheet, evenly drizzle the melted unsalted butter over the top of each piece to help achieve a crisp and golden crust during baking.
Bake Chicken: Bake the chicken in the preheated oven for 30 to 40 minutes. Flip each chicken breast halfway through the cooking time to ensure even browning on both sides. The chicken is done when the internal temperature reaches 165˚F (74˚C) and the coating is crispy and golden.
Prepare Apricot Sauce: While the chicken is baking, mix the apricot preserves and Dijon mustard in a small bowl until smooth and well combined. Chill the sauce in the refrigerator until ready to serve.
Serve: Once the coconut chicken is cooked through and crispy, plate the chicken breasts and serve with the chilled apricot mustard sauce drizzled over or on the side for dipping.

Notes

You can substitute sweetened coconut flakes with unsweetened if you prefer less sweetness.
Ensure chicken breasts are of similar size for even cooking.
Use a meat thermometer to check doneness for perfect moist chicken.
The apricot sauce can be made ahead and stored in the refrigerator for up to 3 days.
For a crispier crust, broil the chicken for an additional 1-2 minutes at the end of baking, watching closely to avoid burning.

Keywords: coconut chicken, apricot sauce, baked chicken, crispy chicken, apricot mustard sauce, easy chicken recipe, coconut crust chicken