Preparation

Clean the chicken well and let it drain in a sieve.
Grate the coconut in a plastic bowl and, after grating, pour half a cup of tea of ​​hot water and half of cold water, stir very well with your hands until you get a more or less creamy milk, let it cool, while pila garlic and salt.
To season the chicken, place it on a tray and season with the mixture and bay leaf.
A few minutes later add half the coconut milk and marinate for half an hour.
In a separate bowl, add the rest of the coconut milk and a little olive oil. This chicken is roasted over coals and from time to time, with a chicken feather, sprinkle the milk and oil mixture over the chicken until ready to serve.

Note: The coconut milk and olive oil preparation is to make the skin more crispy when roasting the chicken.

Ingredients

  • 1 medium chicken
  • 1 grated coconut
  • 8 cloves of garlic
  • 1 bay leaf
  • salt q.s.