Are we in the Caribbean or what happened to my tastebuds? This Coconut Crusted Chicken with Guava-Ginger Chutney is really just dessert. It’s a sweet treat that you can call dinner and get away with it. No complaints here!
And let’s not even get started about the fact that there are only 4 ingredients for this dinner. FOUR. Does that ever happen? Yes it does. When you make:
1) Peanut butter and jelly sandwiches OR 2) Ramen noodles.
The key to making this a-m-a-z-i-n-g is the dipping sauce. You can’t have coconut crusted chicken without a zesty chutney full of FLAVA. This guava-ginger chutney is like POW in your mouth. It adds a spiciness that compliments the sweet chicken perfectly. However, if you’re not a fan of ginger or guava or deliciously-spicy chutney sauce, just substitute it with any jelly, chutney or marmalade. This would even be tasty with a honey-mustard dipping sauce.
Who needs a plane ride to the Caribbean when you’ve got coconut crusted chicken with guava-ginger chutney right in your kitchen? Long live dessert for dinner.
- 14-16 raw chicken tenders, thawed if frozen
- salt and pepper
- 6 egg whites
- 2 cups coconut flour
- 1 [14-oz.] package of sweetened coconut shreds
- 1 Tbsp. coconut oil
- 1 cup guava jelly (see notes)
- 1/2 tsp. freshly grated ginger
- 1 tsp. hot sauce (we recommend Sriracha Sauce)
- Pinch of salt
- Juice of 1 lime
- 1 Tbsp. jalapeño peppers, diced
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper. (May need two baking sheets depending on the size of your chicken tenders).
- Dump the coconut shreds in a large non-stick skillet, and toast on low heat, stirring constantly, until a golden brown color. Remove from heat, pour in a large bowl and allow to cool.
- Crack the egg whites into a large bowl and set aside.
- Measure the coconut flour into a third large bowl.
- Generously season the chicken tenders with salt and pepper on both sides.
- Working with one tender at a time, roll the chicken in the flour, then dip in the egg whites. Lastly roll the chicken in the coconut shreds until completely covered.
- Place on the baking sheet and repeat with all the chicken tenders.
- Cook for 10-12 minutes, until the chicken is cooked through.
- Heat the coconut oil in a small saucepan and add the jalapeño peppers. Cook on low heat until tender, 3-5 minutes.
- Add the rest of the ingredients and allow to simmer, stirring occasionally.
- Simmer for 10 minutes and then pour into a bowl. Place in the fridge to thicken and cool.
- Serve cool.
If you can't find guava jelly, try orange marmalade or any kind of berry jelly. Get creative with this one!
Diggin the chicken? Try out these other chicken recipes: Grilled Indian Chicken, One-Pan Lemon and Garlic Chicken , or One-Skillet Creamy Chicken and Mushrooms!