Coconut Lime Chicken with Thai Garnishes

Everyday Food
 
Servings: 4

•  2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes)
•  2 tablespoons finely grated peeled fresh ginger
•  4 cloves garlic, finely grated
•  2 tablespoons packed light-brown sugar
•  Fine salt
•  1 can (13.5 ounces) coconut milk
•  1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
•  Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving

Prep: 15 mins / total time: 50 mins

In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.

Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

My Notes: This was really good! I used chicken thighs and the skin crisped up beautifully. I did cook the marinade (boil for 5 min) to serve alongside with rice and broccoli. It would be great with fried rice! MXF