Coconut Chicken With Apricot Sauce (Printable)

Crispy coconut-coated chicken breasts with a sweet-tangy apricot sauce, served with lime and cilantro.

# What You 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 salt
07 - 1/2 teaspoon 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 chopped fresh cilantro
16 - Lime wedges

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
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 until fully coated.
04 - Heat coconut oil in a large skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until golden brown. Transfer seared chicken to the prepared baking sheet.
05 - Bake chicken for 15 to 18 minutes, or until fully cooked through and juices run clear.
06 - While chicken bakes, combine apricot preserves, soy sauce, rice vinegar, Dijon mustard, minced garlic, and grated ginger in a small saucepan. Heat over medium heat, stirring constantly until smooth and slightly thickened, about 4 to 5 minutes.
07 - Serve chicken hot, drizzled generously with apricot sauce. Garnish with fresh chopped cilantro and lime wedges.

# Expert Tips:

01 -
  • The coconut crust stays remarkably crunchy even after baking, which is a texture miracle most breaded meats cannot pull off.
  • The apricot sauce comes together in five minutes and tastes like something you would pay good money for at a restaurant.
  • It is gluten-free friendly with simple swaps, so you can serve it to almost anyone without worry.
02 -
  • Do not skip the searing step because the oven alone will not give you that deep golden crust that makes this dish special.
  • Press the coconut mixture firmly onto the chicken with your palms, because a gentle dusting will fall off during searing and leave you with bald patches.
  • Let the sauce cool slightly before serving because it thickens as it sits and coats the chicken much better at a warm temperature than at a piping hot one.
03 -
  • Use one hand for the flour and egg steps and your other hand for the coconut pressing to avoid the dreaded clubhand situation where all the breading sticks to your fingers.
  • Taste the apricot sauce before serving and adjust with a squeeze more lime or a pinch more ginger because preserves vary wildly in sweetness between brands.

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