Coconut Crusted Chicken

• 4 Chicken Thighs; Bone-In
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp ground white pepper
• 1 tsp coconut extract
• 1 cup shredded coconut
• 1 can coconut milk
• 1 Coconut Oil; as needed
• 1 kosher salt; as needed

1. Whisk coconut milk and coconut extract together to form marinade.
2. Marinate chicken 4-48 hours.
3. Pat chicken dry.
4. Lightly heat enough coconut oil to coat chicken until melted.
5. Season chicken.
6. Bake at 350 for approximately 45 minutes.l or until thermometer reaches 165.
7. While chicken is cooking, heat about 2 tablespoons of coconut oil until melted.
8. Mix oil with shredded coconut.
9. Press shredded coconut on top of chicken during last ten minutes of cooking.
10. Variations; Other chicken parts (boneless will be easier to keep crust on while eating), melted butter, french fried onions, pineapple juice, tropical juice blends, kiwi, paprika, celery seed, applewood seasoning, dried ranch seasoning, dried onion soup mix, vegetable/canola oil, fish, pork

chicken, onion, garlic, ground white pepper, coconut, shredded coconut, coconut milk, coconut oil, kosher salt

Taken from cookpad.com/us/recipes/341407-coconut-crusted-chicken (may not work)