• This chicken was inspired by the wonderful coconut crusted grouper I had while vacationing in the Caribbean. The mango-rum sauce is fresh and healthy and helps make the whole meal taste like a mini-vacation to a sun-drenched isle. You can use this recipe to make coconut fish or shrimp as well. This recipe originally appeared at It's Not Easy Eating Green at: http://www.itsnoteasyeatinggreen.com/2014/02/25/coconut-chicken-or-fish-with-warm-mango-rum-chutney/


  • 1 1/2 pounds boneless, skinless chicken breast or sweet fish like snapper or grouper
  • 1/2 cup dried, shredded unsweetened coconut
  • 1/2 cup panko bread crumbs
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • juice from 1 lime, about two tablespoons
  • 6 cloves garlic, minced
  • 2-4 tablespoons coconut oil or canola oil
  • Warm Mango Rum Chutney:
  • 2 teaspoons coconut oil or canola oil
  • 2 large mangoes, peeled, pitted and diced into 1/4” pieces
  • 1 medium onion, 1/4” dice
  • 1 teaspoon fresh ginger, peeled and grated
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup aged rum, not white or flavored
  • juice of 1 lime
0 (Rated by 0 moms)
PREP TIME 20 Min READY IN 6 Hr 20 Min


  1. If you are using chicken breasts, cut the breasts in half across the width to make two cutlets. Sandwich each cutlet between two pieces of plastic wrap and pound with a mallet or heavy frying pan until you have an even thickness of about 1/4 inch.
  2. For both chicken and fish fillets, rub both sides of each fillet with garlic and lime juice and allow to marinate for at least ten minutes or up to a half hour.
  3. In large, shallow bowl or deep plate, combine the coconut, panko, salt and sugar. Take each fillet and coat with the coconut mixture, pressing the breading into the chicken or fish.
  4. Heat 2 tablespoons of the oil in a large heavy-bottomed skillet over medium-high heat until it begins to shimmer. Add the fillets to the pan and cook to a light-golden brown, about five minutes. Turn each piece and brown the other side. If your chicken pieces are large, you may need to cook in two batches, adding oil as needed to properly brown the fillets. Serve hot with wedges of lime or with Warm Mango Rum Chutney.
  5. For the Chutney: Heat the oil in a medium heavy-bottomed sauce pan over medium heat. Add the onion and cook until soft, but not brown, about five minutes. Add the ginger, mango, salt and sugar and cook for another five minutes until the mango starts to release its juices. Add the rum and lime juice and reduce the heat to low. Simmer until the mango is soft and the juices have thickened, about twenty minutes.


Post Powered by RESPECT not THUMPS