You’ve all seen Jamie Oliver’s recipe for Chicken in Milk, right? Well I didn’t have any milk on hand, but I did have some coconut milk. What happened next was a succulent, flavorful roasted chicken that is perfect for dinner or shredded up and put in a soup. Check out the video to see how this Thai Roasted Chicken in Coconut Milk comes together. I’ve also included an Instant Pot version for you, too.
We are currently in Utah hiking with family. I think I mentioned a few months ago we won the lottery. Not THAT lottery, but a national parks one for access to hike Coyote Butte – The Wave. We found out in January, and for only letting 20 people a day into the park, we were super excited.
So before the trip I wanted a homey, comfort dinner Sunday evening and Jamie Oliver’s Chicken in Milk came to mind. What’s better than roasted chicken and mashed potatoes? But I’m trying to be healthier these days and skipped the mashed spuds. I had to switch gears namely because I was too lazy to head to the market for milk. Ever notice that sometimes milk doesn’t sour and other times it goes bad quickly? Mine didn’t make the cut and down the drain it went.
MY LATEST VIDEOSSo, since I didn’t have any fresh milk I decided to use coconut milk and go a more Thai influenced route. I had a few lemongrass stalks, which would lend themselves well to the lemon infused sauce. Things were looking up. Besides all that, for anyone who is lactose intolerant, this is perfect for you – a literal winner, winner, chicken dinner!
First things first, heat the oil in a heavy based pot over medium high heat and brown the chicken all over. Be careful not to scorch the skin on the bottom, you want to brown it. I constantly moved it around in the pot using tongs. This helps with caramelization in the sauce.
I kept true to his recipe and believe me, this is a killer dish. I like the cinnamon and garlic in the sauce and the lemongrass worked perfectly. For fresh lemon grass, trim and split lengthwise. If unavailable, use 2 tablespoons lemon grass paste found in most supermarket produce sections. Stir it in with the coconut milk before pouring over chicken.
A handful of fresh sage topped it all off and in the oven it all went. I know, sage in a Thai recipe? I didn’t want to stray too far from the original recipe.
Comfort dinner here we come!
The aroma this gives off is intoxicating. Really. One must make this to know the deliciousness. And don’t forget to occasionally baste the chicken with the coconut milk sauce.
The sweet and fatty coconut milk, cinnamon and lemon zest were fantastic. I like to use my vegetable peeler to get thick strips of the lemon zest and it does such a great job of not getting any of the bitter white pith from the lemon. What I learned from the original recipe using milk is that the acid from the citrus helps the milk dissolve into small bits of curd creating this magical lemony, cinnamon, sage infused sauce. This time using coconut milk proved to be just as delicious.
This Thai Roasted Chicken is a meal to be slowly enjoyed, but I dare you to, you can’t. We devoured this in now time with a big bountiful salad. Forkfuls of roasted chicken dipped in the magic sauce. Feel free to skim off the fat from the chicken on top of the sauce if you prefer. I’ve also shredded the chicken and served it with steamed vegetables and the sauce poured over all. However you want, this is one delicious roasted chicken.
Want to try something different? How about my riff on Jamie Oliver’s chicken in milk and go for this Thai Roasted Chicken in Coconut Milk. Give it a try and break out that crusty bread to sop up all the goodness of this sauce.
Like Thai food? Try my Thai Yellow Curry Shrimp with Pineapple or this Roasted Chicken with Pomegranate Molasses. Enjoy!
This Thai Roasted Chicken recipe was previously posted here on Kevin Is Cooking May 2016 and has been updated with new copy and video.
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This Thai Roasted Chicken recipe has been updated with Instant Pot directions as of April 2018.
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- 5 1/2 lb whole chicken
- 2 1/2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 3 tbsp olive oil
- 2 cinnamon sticks broken
- 1/4 cup fresh sage leaves loosely packed
- 1 stalk lemon grass (See Note 1)
- 1 lemon zest only
- 12 cloves of garlic whole
- 2-13 oz cans coconut milk
Preheat oven to 375°F. Completely rinse chicken under cold water and pat dry with paper towels.
Sprinkle the chicken all over with with kosher salt and black pepper.
Heat oil in a heavy based oven-proof pot (See Note 2) over medium high heat and brown the chicken all over. Be careful not to scorch the skin on bottom, you want to brown it. I constantly moved it around in the pot using tongs.
Carefully remove chicken and set aside on a plate. Pour the out the excess fat and set aside to roast vegetables or discard. With spoon, scrape up bits of cooked chicken on bottom of pan and leave in pan. Return chicken to the pot, add remaining ingredients and bake covered for 90 minutes.
- Remove lid and baste chicken with juices. Leave uncovered and bake uncovered for 35 minutes.
- Let stand for 10 minutes before removing the chicken. Remove and discard lemon grass and cinnamon stick from sauce. Serve chicken with the sauce on the side.
Completely rinse chicken under cold water and pat dry with paper towels.
Sprinkle the chicken all over with with kosher salt and black pepper.
Add trivet to Instant Pot. Place whole chicken on trivet and add the cinnamon sticks, sage leaves, lemon grass, lemon zest, garlic cloves and pour coconut milk over all.
Cover with lid and seal vent. Cook on Poultry or High Pressure setting for 6 minutes per pound. Allow pressure to naturally release for at least 10 minutes.
Carefully lift chicken out of Instant Pot using trivet handles and discard cinnamon sticks, sage leaves, lemon grass, lemon zest pieces. Strain cooking liquid and press cooked garlic through sieve. Add cooking liquid back to Instant Pot and press the Sauté setting. Cook for 10 minutes uncovered to reduce. Serve with shredded chicken.
***If you're looking for crispy skin it will not happen in the Instant Pot. BUT, you can with this simple step. Lift the chicken using the trivet handles from your Instant Pot and transfer to a lined baking sheet.
Brush with a little oil and place under broiler for 2-4 minutes, watching closely so as not to burn. Voila! Crispy skin in minutes.
- For fresh lemon grass, trim and split lengthwise. If unavailable, use 2 tablespoons lemon grass paste found in most supermarket produce sections. Stir it in with the coconut milk before pouring over chicken.
- I use a Le Creuset Dutch oven that is OK for stove top and the oven. If you don't have an oven-proof skillet or pan to brown the chicken in, be sure to transfer to a casserole dish or Dutch oven after browning the chicken large enough to hold the chicken and other ingredients for the oven to bake.
Note: As a general rule, the cooking time is 20 minutes per pound of meat plus an additional 15 minutes at 375ºF. Chicken weights vary, and I used a 5 1/2 lb chicken.
Instant Pot Whole Chicken times (As a general rule, the cooking time for whole chickens: every pound add 6 minutes, for every half a pound add 3 minutes to total cooking time.
- 3 pound chicken: 18 minutes on high pressure
- 4 pound chicken: 24 minutes on high pressure
- 5 pound chicken: 30 minutes on high pressure
- Allow pressure to naturally release for at least 10 minutes.
[…] image via Kevin Is Cooking […]
I am thinking about trying this, but the high calorie amount has me hesitating. I can’t seem to find the number of servings that determined that calorie count. Am I missing that?
Hi there Becky! THANKS so much for asking that question. I went into the plugin that calculates the nutrition information for each recipe based on the ingredients and it was mis-reading the amounts for the coconut milk. Numbers have been adjusted to reflect correct amounts for 6 servings! Hope you enjoy this one. Besides, this is calculating EVERYTIHING so if you do not consume all the cooking liquid (coconut milk sauce) the counts will be lower. Cheers! 🙂
Oh. My. This was incredible, Kevin.
So glad you made this one Susan! So easy and great leftovers, too. 🙂
In regards to the Coconut Milk, I saw in the store that there is Sweetened & Unsweetened….I have never used this product, so which one should I buy? Also, have you adapted this Recipe for the Instant Pot yet? Thanks! Can’t wait to try several of your recipes, Kevin (My husband’s name, too!)~~~
Goya coconut milk is a good brand, very well known among Caribbean people who use it with many of their dishes.
I’ll have to check that out, thanks Iddis!
In regards to the Coconut Milk, I saw in the store that there is Sweetened & Unsweetened….I have never used this product, so which one should I buy? Also, have you adapted this Recipe for the Instant Pot yet? Thanks! Can’t wait to try several of your recipes, Kevin (My husband’s name, too!)~~~
Hi there Linda, thanks for asking. I use Thai Kitchen Coconut Milk (Unsweetened). Updated recipe to reflect. Instant Pot recipe is coming soon! Tell Kevin hello, Cheers! 🙂
Hi Kevin, have you adapted this recipe for the Instant Pot? Would love to see that!
I will this weekend and update the recipe. Thanks Teanna!
Recipe updated with Instant Pot version Teanna!
Anyone use a Cornish hen?
I personally have yet to try it. Please let me know if you do and what your thoughts are on it Kati. Thanks!
Would LOVE to make this, but don’t have any fresh lemongrass on hand. Any alternatives you can suggest?
Hello there Dee! Most stores now carry ingredients like lemon grass paste, chili paste, basil paste, etc. in the produce section in paste tubes. Ask your local grocer or there is always Amazon. To substitute the fresh lemon grass use 2 tablespoons lemon grass paste found in most supermarket produce sections. Stir it in with the coconut milk before pouring over chicken.
Could this be made in a slow cooker?
I certainly don’t see why not although I’ve yet to do that, but will put this on my list to try. Let me know if you do as well.
Hey Kevin! This recipe sounds amazing! I pre-cooked my chicken a few days ago. Do you think I could just make the sauce on the side and poured over shredded chicken & rice? Or is it really a better idea to cook with whole chicken. I’m dying to try this combination. And thought it would be fun tonight for dinner. Thanks!
Hi Jennifer. I have not made it that way, but think the chicken wouldn’t have the benefit of simmering away in all that flavorful coconut milk and spices. If you’re set on having it tonight, go for it and let me know. I would be happy to share the results here on the site, too in the comments section.
You rock! Thanks for that quick response and I will definitely keep you posted!
Hi Kevin this turned out better than I expected. I shredded the chicken and then pour the sauce all over it I didn’t have sage so I used thyme… I kept it on a low heat for an hour covered then I turned off the heat to let it moisten and steam some more for about another half hour to 40 minutes. Poured it over rice. My husband devoured it! Thank you for the great recipes and keep them coming! Best Jennifer
Excellent news! Thanks so much for letting me know. 🙂
This is the best chicken I have ever made in my life! I just made Kevin is cooking’s Thai Roasted Chicken in Coconut Milk recipe! So easy and so delicious! Follow him on FB! Cooking is a challenge for me and his recipes are so easy and so flavorful! I am becoming the cook I always wanted to be!
You are the best Mary, love your enthusiasm for learning and trying new dinner options. You are doing it! 🙂
Looks and sounds amazing, but really trying to watch calories. Could you use the light coconut milk or do you have other suggestions to cut down on the calories??
Sure you could use the light coconut milk, but the fatty milk solids are what helps with the sauce, although I think the flavor would still be there. Let me know and I’ll update the recipe Notes. Thanks Whitney!
Confession: I’ve always been a little freaked out by Jamie Oliver’s milk chicken. I don’t know why. But you know what!? I love Tom Kha soup and this is kind of a genius twist on that. Right up my alley, Kevin. Definitely going to try this.
The rich creamy coconut milk, cinnamon and lemon work so well together and the sage adds a special touch. Check out Wednesday’s post for what I used it with, too. 😉
Your pictures are mouth watering. I love that I can taste the texture of the skin of the chicken. Also, that’s so exciting that your family will be a small amount of 20 in the WHOLE park. Enjoy that once in a life time chance, thanks for the spin on a traditional recipe, Kevin!
Hey there Cindy! Thanks for the kind words here. The chicken is incredibly delicious and The Wave itself was so impressive. Great experience I highly recommend.
I miss chicken so much from my meat-eating days! This looks absolutely wonderful! And today it’s chilly and rainy here… this would be perfect.
Wow, to see you comment on a chicken recipe here makes me smile Brian. I personally haven’t tried it yet, but maybe an adaption with fish and poaching with the ingredients would be a good one for you? I’ll have to try that! Cheers friend. 🙂
Such great flavors going on in this recipe Kevin! Nice change up from regular roast chicken. Can’t wait to try!
Thanks MaryAnn, it’s a good one for soups too. Keep your eyes peeled for Wednesday’s post! 😉
Really looking forward to making this soon. You say use a pot. Your pictures show what looks like a roasting pan. Just want to use the proper equipment.
Hi Julio and thanks for stopping by and giving this a try. I use a Le Creuset Dutch oven or casserole dish that is OK for stove top and the oven. If you don’t have an oven-proof skillet or pan after browning the chicken, be sure to transfer to a casserole dish or Dutch oven that is oven-proof (after browning the chicken) large enough to hold the chicken and other ingredients for the oven to bake. Does that make sense? Let me know!
Thanks for the quick reply Kevin. I do have an oven proof skillet, but it’s not deep, so can I just cover with foil?
I do have a big pot, seems like I could do it in there too. That’s oven proof. I just get caught up in what I see in the pics! Maybe this is an occasion to invest in Le Creuset!?
I’ve had a Le Creuset Dutch oven for years and they just hold up so well. I got it on sale at a William Sonoma one day. The oval one you see in the picture is newer. Be sure to get the heavy cast iron that are enameled that can go from stove top to oven. Some are lighter and are oven only.
Does the coconut milk make the chicken sweet?
Hi Amber. There is a slight sweetness, but it’s the combination of herb, spices, lemon, coconut milk and chicken that makes this. Hope you give it a try!
I’m making this for sure! I have made Jamie Oliver’s recipe using milk, but the idea of coconut milk sounds delicious.
Thanks so much Deb, with the cinnamon, sage and lemon grass… simply delicious!
And yes it was! I made basmati rice and garlic broccoli, and it was a hit, with enough left for lunch
Wonderful news, thanks so much! So glad you enjoyed it. Have a wonderful weekend Deb.
The coconut milk idea sounds very good, but not sure about all that fat the chicken is swimming in? Wouldn’t you drain that off during the roasting process?
Hi Colleen, thanks for stopping and asking the question. In the post itself and the the recipe instructions I do note to “pour out the excess fat and set aside.” and “Feel free to skim off the fat from the chicken on top of the sauce if you prefer.” I do that after it roasts, not during, on occasion if it is too excessive.
What a great twist on Jamie Oliver’s chicken in milk – that said I have never tried it. Would love to make yours though. The spices together with the coconut milk sound irresistible! Looking forward to read about your trip to Avery Island.
Hi Miriam! Glad to chat again friend. No worries, glad I could introduce you to both recipes! Superb combination of spices, herb and citrus to mix with the coconut milk. Perfect for anyone who is lactose intolerant. 🙂
Hey Kevin! I’ve never been to Louisiana, but I am a huge fan of all Cajun/Creole food! I also love roasted chicken and this twist has my attention! All those lovely pan juices just begs for nice chunks of crusty bread! Sounds like a great dish for Mother’s Day! With fresh asparagus on the side. 🙂
I was completely blown away by the hospitality and delicious Cajun grub I was able to enjoy. Hope you’re doing something special for Mother’s Day – or at least what you want to do Dorothy!
Ugh – I am such a bad foodie – but I have to admit I’ve never heard of Jamie Oliver’s Chicken in Milk before! Since I am lactose intolerant, I am so digging your version with coconut milk, Kevin – not to mention, that aroma of cinnamon, sage, lemon grass, lemon, chicken, garlic and coconut milk seeping out of your oven sounds so intoxicating! Yay for quality over quantity! And I sure am looking forward to hearing more about your Tabasco Tastemakers event at Avery Island!
Happy Monday!
No worries Shashi, glad I could introduce you to both! And I can guarantee you the aroma is just beyond. So good and the fall off the bone chicken is perfect for biscuits or crusty bread to sop it all up!
I have made Jamie Oliver’s Chicken in Milk many times, but Kevin – THIS is all sort of AWESOME!!! I am loving that you went the Thai route with coconut, lemon grass and cinnamon! I feel like I can smell how amazing this is through my computer screen, buddy. You totally took JO’s Chicken in Milk up a few notches in the yum department! Drooling happening over here. Lots and lots of drool! Pinned! Cheers, Kevin!
P.S. I followed along on your trip on social media – looks like you had a blast!
Thanks so much Chey! While it was roasting the aroma was killing me. Truly a good one here. Should I have added a bib in the recipe instructions for the drool? Haha! We used fresh sourdough bread and were in heaven dipping it in the sauce. The leftovers this time (it was one big bird!) I’ll use in a soup all shredded up. Hope I didn’t bombard too much with social posts while down there. I tried to spread it around on Twitter, FB and IG, but every time I turned around there was another cool thing to talk about.… Read more »
Whoa! Chicken in coconut milk? Who would have thought about it? Sounds amazing. Love coconut, love coconut milk , love chicken…..so winner winner chicken dinner for me! I think you may have to stop posting for a while, though, Kevin, because there’s too many of your recipes that I want to try and I just can’t keep up, lol. Looking forward to hearing about Tabasco Tastemasters. I saw your pics on Instagram. Looks like you had an amazing time. Love me some spice!! That habanero one is excellent. Pinning this recipe and trying soon. And a big YES to soaking… Read more »
You are far too kind Dawn, thank you. This is a wonderful “international flavored” comfort food and I highly recommend it. My Southern visit was so fun, will be posting about it later, but I sure had a great time learning and of course eating! The factory tours were so cool, love that stuff. Happy Monday!
Oh man, I’ve always wanted to visit Avery Island! When I lived in Louisiana, I kept saying that I’d take a trip over…but I never did. And now I regret it. But back to this chicken. It looks incredible, Kevin! I’m digging all of the Thai flavors in there, and I’m really digging how easy it is. Hope you had a great weekend! #WolfpackTravels
Thanks Dave! It was a fantastic trip and I learned so much. Plus, how can one not love fried shrimp po’ boys, gumbo and crawfish boils? The humidity I could do without, but what a wonderful part of the US. Just beautiful.
This is pretty easy. Just a quick pan sear to brown, then in the pan with the rest of the goods to roast away. The flavors and aroma as it roasts are heaven. Good to be home!
This is the first that I’ve heard of Jamie Oliver’s chicken in milk. I’ve seen pork in milk before, but not this, although I can see I’d like it right away. And I reckon I’d prefer it in coconut milk! Delicious, Kevin!
Oh this and Jamie’s original are some tasty eatin’ for sure. The aroma as it roasts is heaven. Funny I have never heard of the pork in milk version, so we both get to learn today! Thanks John.