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Griddled Coconut Chicken


1 fresh coconut or 1/2 can coconut milk, 1.5lb / 750g skinless chicken thigh fillets (skinless and boneless), 2 tbs Greek olive oil or coconut oil, ½ tsp Fehmalee’s Kitchen White Meat & Seafood Seasoning, 1tsp Fehmalee’s Kitchen Base Seasoning, 1 cup of water


If you’re using a fresh whole coconut, gently crack the eye area of the shell (using a hammer), pour the coconut water in a large bowl and set aside. CAREFULLY remove the coconut meat, discard shell and finely grate the coconut meat in bowl with coconut water. Once complete, place in a blender or food processor, add a half a cup of water and blend to combine. If more water is required add the remaining half cup and blend. Strain coconut mixture collecting the coconut liquid in the large bowl. Squeeze out any remaining liquid from the coconut shreds. Then discard shreds. Add the white meat seasoning, base seasoning and chicken to bowl, cover and place in the fridge to marinade overnight. If you’re using the tinned coconut milk, just add to bowl with Fehmalee’s seasonings and chicken, cover and marinade overnight in fridge. One hour before cooking, remove chicken from fridge allowing meat to get to room temperature. If necessary, scrape off any excess marinade from chicken, discard marinade then add olive oil evenly to chicken. . Heat griddle pan under medium heat, once at desired temperature, Place fillets in pan and cook for 5-6 minutes on each side or until chicken is cooked through. Transfer the chicken to a plate, cover loosely with foil and rest for 5 minutes. Then serve.


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