In a bowl, combine honey, mustard, garlic, olive oil, and orange zest. Season with salt and pepper. Mix well, then transfer marinade to a gallon-sized zip-top bag. Place chicken in bag, move around to coat, and place in fridge. Allow to marinate for two hours or up to overnight.
To make the breadcrumbs, combine all ingredients in a food processor and process until you get a crumbly consistency. Set aside.
When you’re ready to bake the chicken, oil a large baking sheet. Then, place chicken quarters on sheet, excluding any extra marinade in the bag. Then, gently coat chicken with breadcrumbs, pressing down to ensure they chicken is well-coated. Bake at 400 degress for about 40 minutes, or until thickest part of chicken reaches an internal temperature of 165 degrees.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
In a bowl, combine honey, mustard, garlic, olive oil, and orange zest. Season with salt and pepper. Mix well, then transfer marinade to a gallon-sized zip-top bag. Place chicken in bag, move around to coat, and place in fridge. Allow to marinate for two hours or up to overnight.
To make the breadcrumbs, combine all ingredients in a food processor and process until you get a crumbly consistency. Set aside.
When you’re ready to bake the chicken, oil a large baking sheet. Then, place chicken quarters on sheet, excluding any extra marinade in the bag. Then, gently coat chicken with breadcrumbs, pressing down to ensure they chicken is well-coated. Bake at 400 degress for about 40 minutes, or until thickest part of chicken reaches an internal temperature of 165 degrees.