I have eaten a lot of roasted chicken, but it was my first time to try the tropical coconut-flavored roasted chicken, which was repeatedly smeared with virgin coconut oil and paired with coconut vinegar for dipping.
It was the first time I had the mentality of giving it a try, but I didn’t expect my daughters to like it so much.
A friend gave me two bottles of virgin coconut oil and coconut vinegar as a gift. The reason is that I have been suffering from closed acne on my face for a long time. The "eight years of fighting against acne" turned into "ten years of fighting against acne" for me.
A friend strongly recommended to me that I consume coconut oil, use coconut oil as a cleansing oil, and use coconut oil as a facial cream when I go to bed at night. It has a very good inhibitory effect on acne.
Regarding the anti-acne effect on the face, I will try it on my own face for a period of time before sharing a practical review with you.
For a foodie like me, it is inevitable to study how to use coconut oil to make healthier food.
I happen to have Thai sweet and spicy sauce at home, paired with coconut vinegar sent by a friend, so we started today’s tropical-style coconut oil grilled chicken.
Ingredients Chicken: a whole potato: 200g yellow onion: 50g garlic: 6 cloves freshly ground black peppercorns: a few rosemary slices: 5g dark soy sauce: 15g light soy sauce: 15g salt: 5g coconut oil: 30
Step 1: After buying a whole chicken, remove the head, tail and chicken feet, and clean it with clean water.
And hang it up to control the moisture.
2. Prepare marinade.
Mix the light soy sauce, dark soy sauce, and salt into a marinade and mince the garlic.
3. Apply the minced garlic evenly to the chicken body, including the chicken belly, and massage gently during the application process to make the chicken more flavorful and the meat more elastic.
After applying the minced garlic evenly, apply the marinade juice evenly on the chicken body and belly. You also need to massage the chicken.
Finally, sprinkle the chicken with black peppercorns and rosemary slices.
4. Wrap the whole chicken with marinade in plastic wrap and put it in the refrigerator to marinate for 10 hours.
5. When preparing to bake, preheat the oven.
Remove the whole chicken from the refrigerator and prepare the coconut oil.
6 Peel and cut potatoes into cubes, and shred onions.
7. Apply coconut oil evenly to the chicken body, and fill the chicken belly with potatoes and onions.
During the roasting process, the potatoes soak up the chicken juices and coconut oil, making them delicious.
8 Place in the middle rack of the oven and bake at 250 degrees for 20 minutes.
Then take out the baking pan and apply another layer of coconut oil to prevent the chicken skin from being burnt due to lack of oil. Turn the heat to 200 degrees and bake for about 1 hour. Each oven is different and the time may vary.
Every 20 minutes of baking, remove the baking sheet and lightly brush with coconut oil.
9. Coconut fruit vinegar can be used directly as a dipping sauce for grilled chicken. You can also add Thai sweet chili sauce or plum sauce to the vinegar to make a dipping sauce, which is different and delicious.