I am partial to anything with coconut and lime. Drinks, smoothies, soap, chicken, lotion, tanning oil, shrimp…I’ve always been a coconut gal. These coconut lime chicken drumsticks are no exception!
These delicious and healthy coconut lime chicken drumsticks are healthy, easy, and simple to make. I love the tropical flavor and they are delicious dipped in Thai chili sauce.
Enjoy these tropical chicken goodies!
P.S. Do you like this recipe and want to try a few more like it?
- This Thai Chicken Coconut Curry will heal what’s missing! Oh man, guys…This stuff is amazing and so easy for a fabulously different weeknight meal.
- I’m a big fan of anything with the word ‘ball’ in it (again..bizarre sense of humor..) and these Jalapeno Popper Cheese Balls (ha..balls..) are a great game day appetizer! Coated in bacon, these will for sure be a crowd favorite! Sounds like a ball to me!
- Are you falling off of the diet wagon and need to hop back on? Click here for 12 easy, healthy and fresh recipe ideas! (Kind of like ‘every time a bell rings an angel earns its wings’, I gain a freakin’ pound anytime the word ‘diet’ is spoken. These recipes taste like you’re NOT dieting, but they’re in fact healthy and just so easy to make!).
These delicious, Whole30 approved yummies are perfect for game day, or a weeknight dinner!
- 1 Package Chicken Drumsticks (with skin) Mine had 8 to a pack, figure 2 per person for an appetizer, or 3 per person for dinner.
- 1 Cup Unsweetened Coconut Milk
- 1 Teaspoon Sea salt
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Black Pepper
- 2 Tablespoons Lime Juice
- 1/2 Teaspoon Zest of 1 Lime
- 1 Cup Unsweetened Coconut Flakes I use Bob's Red Mill because they're bigger flakes. If you aren't on Whole30, use sweetened for a great salty/sweet punch!
- 1 Medium Lime (for garnish)
Preheat oven to 400 degrees. Line baking sheet with foil, spray with nonstick, and set aside.
Mix marinade in large size bowl with room for chicken to soak.
Cut slices in drumstick meat, under the chicken skin (this will help infuse flavor). Add chicken to marinade mixture and rub the mixture into the chicken.
In a separate bowl, combine the "breading" ingredients. 1 by 1, transfer drumsticks to "breading", ensuring drumsticks are full coated in coconut flake mixture.
Add "breaded" chicken drumsticks to sheet pan, and when finished, cover with a piece of foil (this helps the coconut not burn while baking).
Bake for 25 minutes with piece of foil covering pan. When 25 minutes is up, remove piece of foil, and bake without for an additional 5 minutes to brown coconut. Keep an eye on it to ensure your coconut does not burn (all ovens heat differently- this is my disclaimer so your coconut does not burn!). (Reminder- If you're unsure if your chicken is done- use a meat thermometer- it should be an internal temp of 180 degrees Fahrenheit.)
Place on a festive platter, and squeeze lime juice over drumsticks. Garnishes well with parsley, or lime zest.
Serve with sweet and sour, or sweet chili sauce (both are NOT Whole30 compliant, FYI) and enjoy!