Coconut and Macadamia Nut Chicken
Dinners + Mains

Coconut and Macadamia Nut Chicken

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Ground macadamia nuts and shredded coconut give this dish a crunchy and buttery texture.

Recipe from Dr. Hyman

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Coconut and Macadamia Nut Chicken
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 45 m
  • Total: 55 m
  • Servings:


  • 1 cup macadamia nuts raw, finely ground in a food processor
  • 1/4 cup shredded coconut unsweetened
  • 4 chicken thighs skin on, bone in
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 tsp avocado mayonnaise
  • 1 lime zest and juice
  • 1/4 cup cilantro for garnish (optional)


  1. Preheat oven to 375°F. In a small bowl, mix the macadamia nuts and coconut. Place chicken in a baking dish and sprinkle with salt and pepper. Spread each chicken thigh with 1 teaspoon of mayonnaise.
  2. Spread macadamia coconut mixture on each chicken thigh, dividing evenly. Bake chicken for 40-45 minutes on center rack so not to burn the macadamia nuts. Serve with fresh lime zest and juice. Top with optional cilantro.
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