Ingredients Weight Measure
Lime, juiced 6 ea.
Coconut milk 2 cups
TABASCO® brand Chipotle Pepper Sauce 2 cups
Chicken thighs 24 ea.
Kosher salt 2 Tbsp.
Black pepper, fresh ground 1 Tbsp.
Eggs, whole, beaten 8 ea.
Water 1/2 cup
Coconut, shredded 2 cups
Panko breadcrumbs 2 cups
All-purpose flour 1 cup
Olive oil 1 cup
Cilantro, fresh, chopped 4 Tbsp.


  1. Combine lime juice, coconut milk and TABASCO® Chipotle Pepper Sauce in an extra-large Ziploc® bag. Trim excess skin from thighs, add to liquid and marinate 4 hours under refrigeration.
  2. Remove chicken from marinade and pat dry. Season with salt and pepper. Set up a standard breading station. Combine eggs and water; combine shredded coconut and panko breadcrumbs. Dredge thighs in flour, then egg, then breadcrumb mixture.
  3. Heat 3 Tbsp. olive oil in a sauté pan. Working in batches, pan-sear chicken thighs in hot oil until brown on both sides; add additional oil as needed. Re-combine thighs and place in 325°F oven for 50 minutes.

Yield: 12 servings