Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 1 tbsp (15ml) fresh ginger, grated
  • 2 tbsp (30ml) soy sauce or tamari for gluten-free
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5g) brown sugar
  • 1/2 tsp (2g) ground black pepper
  • 1 cup (100g) unsweetened shredded coconut
  • 1/2 cup (60g) all-purpose flour or gluten-free flour
  • 1 large egg
  • 1/2 tsp (2g) salt

Instructions:

  1. In a mixing bowl, combine minced garlic, grated ginger, soy sauce, lime juice, brown sugar, and black pepper. Mix well.
  2. Add chicken thighs to the marinade, coating well. Cover and refrigerate for at least 30 minutes.
  3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. In a shallow bowl, place flour. In another bowl, beat the egg. In a third bowl, place the shredded coconut mixed with salt.
  5. Remove chicken from the marinade. Dredge each piece in flour, dip in egg, then coat with shredded coconut.
  6. Place coated chicken pieces on the prepared baking sheet, leaving space between each piece.
  7. Bake for 25-30 minutes, or until chicken is golden brown and cooked through (internal temperature 165°F/75°C).
  8. Let cool slightly before serving.