Coconut Milk Baked Chicken {PALEO}

So… We’ve survived the move, which just so happened to coincide with a family visit and school letting out for the summer.  In terms of planning, moving while doing fun, touristy things around the city with your family…  Well, let’s just say that it doesn’t make for the easiest move.  But, on the flip side, we had a wonderful time with the niece, nephew and their amazing parents.  We also had the benefit of extra muscle to help move boxes.  Oh!  And their minivan had a capacity that was outstanding!

Boxes have been unpacked and what I’ve dubbed Phase One of the move is mostly complete.  Phase Two will commence when everything that has been sitting in storage in San Diego is hauled across the country and dropped off at the new place; ETA August 3.

Yeah, yeah, yeah.  Are you ready to hear about food?  This happened this morning:

Bacon and Egg Cups

It wasn’t some amazing culinary feat, but making my egg cups, baked leftover bacon bits, and pouring the fat into the jar marked the return of routine.  And I’ll take that.

Onward to my featured recipe: Coconut Milk Baked Chicken {PALEO}.  This recipe is simple to prepare and tastes amazing.  Spoon extra sauce on the chicken for more flavor, less if your kids are picky and want something that’s plain (my kids loved the sauce).  I hope you enjoy!

Yummy Paleo Chicken Recipe

Coconut Milk Baked Chicken {PALEO}

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 5 Tablespoons full-fat canned coconut milk
  • 2 Tablespoons lime juice
  • 1 Tablespoon maple syrup
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 pounds chicken thighs


  1. Preheat your oven to 450 degrees F.
  2. Shake that can of coconut milk before you open it; if you don’t you’ll have a creamy, watery, separated coconut milk mess.  Then, grab a bowl and whisk together all of the ingredients except the chicken.
  3. Toss the chicken into the sauce.  Look at the time.  If you are short on time, arrange the chicken in an oven proof skillet or Dutch oven and bake.  If time is ample, let the chicken marinade for a bit.
  4. When you are ready, bake the chicken in its yummy sauce for 30 minutes, or until it is done.
  5. Garnish with freshly chopped  cilantro and Sriracha. Slam, bam dinner is served.  Eat up!


3 thoughts on “Coconut Milk Baked Chicken {PALEO}

  1. Hi Aspen,
    It was delicious! I just got around to making it yesterday and I loved it! Next time I will probably double the amount of the sauce as my husband’s only complaint was there wasn’t enough – he loves to pour sauces over the vegetables/side dishes, etc. 🙂
    We begin our own move very soon! Closing on the new house is on Thursday!

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