Tasty Coconut Recipes for Mouthwatering Chicken

Tastiest coconut oil recipes for mouthwatering chicken
Tastiest coconut oil recipes for mouthwatering chicken

Coconut provides for a lot of health benefits. These include boosting fat burning and providing the body and brain with quick energy. Coconuts also raise the good HDL cholesterol in the blood, which helps reduce heart disease risk.

Coconut oil itself has been known to boost metabolism and helps keep you full so you don’t binge eat during the day and you tend to eat less during meals. Check out the following coconut recipes to help you create a delicious, tasty and heathy meal for you and your family.

Thai Coconut Chicken Soup Recipe

This recipe contains coconut milk and red curry paste. Both of these ingredients provide fat-burning properties that will surely help you lose weight.


4 cups low-sodium chicken broth

2 stalks fresh lemongrass, cut in half and smashed

1 medium knob of ginger, peeled and coarsely chopped

1–2 bird’s eye chili peppers, optional

40 ounces of coconut milk

4 ounces Thai red curry paste

2 tablespoons grass-fed butter or coconut oil

2 pounds boneless skinless chicken thighs, chopped

2 red onions, chopped

2 large Japanese sweet potatoes, diced

1 head broccoli, chopped

one 13.5-ounce can bamboo shoots, drained

1 bunch scallions, chopped

juice of two limes


  1. In a large pot, combine the broth, lemongrass, ginger, and chili peppers (optional). Bring this to a boil over medium-high heat. Once it boils, lower the heat to medium-low and simmer
  2. In a medium pot, heat the coconut milk over medium-high heat until it reaches a low boil. Then whisk in the red curry paste until the liquid is smooth and fully incorporated. Turn off the heat and set aside.
  3. In a large skillet, melt the butter or heat the oil over medium heat. Once the butter is melted or the oil is shimmering, add the chicken thighs and cook for 5 minutes, stirring occasionally. Then, add the chopped onions, scallions and sweet potatoes and cook them again for another 5 minutes. Turn off the heat and set aside.
  4. Strain the broth to remove the lemongrass, ginger and chili peppers. Afterwards, boil it under medium heat and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Simmer for 10 minutes.
  5. Turn off the heat and add the scallions and lime juice. Stir, cover and allow the soup to rest for 10 minutes to allow the flavors to incorporate.

Coconut Chicken Adobo

This is a slight twist made to the Philippine chicken adobo using different coconut flavors. It is a delicious dish often served with rice.


3 – 4 tablespoons coconut oil

1 onion, sliced rings

1 large tomato, sliced

1 whole garlic, peeled and chopped

3 lbs chicken thighs or other dark meat

1/2 cup filtered water

1/2 cup coconut vinegar

1/3 cup organic fermented soy sauce

1 -2 green chili peppers, chopped (optional)

2 bay leaves

1 tablespoon annatto powder (optional)

salt and pepper to taste

1 1/2 cups coconut milk


  1. Heat the coconut oil in a large pot and sauté onion, tomato, and garlic until translucent. Next, add the chicken thighs and cook until it is browned on the outside.
  2. Add water, vinegar, fermented soy sauce, green chilies, bay leaves, annatto powder (optional) and salt and pepper to taste. Let this boil and reduce until only about 1/4 or less of the liquid remains.
  3. Add the coconut milk and let it reduce until thick. Serve with rice.

Honey Garlic Chicken


2 tablespoons coconut oil

1 boneless skinless chicken breast, cut into strips



1 garlic clove

1 medium red bell pepper, julienned

2 tablespoons honey

1/2 teaspoon basil

1/2 teaspoon thyme

1 medium zucchini, julienned

1 medium squash, julienned


  1. In a large nonstick skillet, heat two tablespoons of the coconut oil. Season the chicken strips with salt and pepper.
  2. Add the seasoned chicken and red bell pepper that has been cut into strips.   Saute with minced garlic until the chicken is thoroughly cooked.  Cut into the smaller pieces of chicken using your spatula to check if the chicken is already cooked. If it doesn’t cut easily or if there is still a pink hue in the meat, it needs to cook longer.
  3. Next, add the zucchini and squash, a half teaspoon of basil, a half teaspoon of thyme, and two tablespoons of honey into the skillet.
  4. Let it simmer for three to five minutes. This may be served with rice.