Coconut and Macadamia Nut Chicken


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


Step 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.

Step 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.

Nutritional Information

Nutritional analysis per serving (1 chicken thigh): Calories 509, Fat 46 g, Fiber 4 g, Protein 19 g, Carbohydrates 8 g

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