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Coconut Milk Marinade for Baked Chicken

By Oolala

Added October 25, 2007 | Recipe #261030

Categories: Marinades and rubs Main dish Condiments, etc.

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Total Time:

Prep Time:

Cook Time:

5 hrs 30 mins

30 mins

5 hrs

Oolala's Note:

Ripped from one of my cookbooks. The skin is left on the chicken for keeping the flesh moist during cooking -it says don't eat it. I will use low-sodium soy, low-sodium fish sauce, Splenda for the sugar, and low-fat coconut milk when I make this. I like to cook chicken on the bone for an hour at 350 so since I haven't made it yet, make sure juices run clear.

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Ingredients:

Servings:

Units: US | Metric

8 chicken pieces, with the bone-in and skin on
2 limes, cut into wedges
2 red chilies, finely sliced
2 lemongrass, stalks to garnish (optional)

for the marinade

2 stalks lemongrass, stalks chopped
1 inch piece fresh ginger
6 garlic cloves
4 shallots
1/2 bunch fresh cilantro
1 tablespoon sugar
1/2 cup coconut milk
2 tablespoons fish sauce
2 tablespoons soy sauce

Directions:

1

Put all the marinade ingredients in a food processor and process until smooth.
2

Put the chicken pieces in shallow dish and pour the marinade over it and coat pieces.
3

Marinade for 4 hours to overnight, covered in the refrigerator, turning occasionally.
4

Preheat the oven to 400 degrees F. and put the chicken on a rack with a tray under it.
5

Brush the chicken with the marinade and bake about 30 minutes or until the chicken is done and golden brown. Turn the chicken halfway through cooking.
6

Garnish with lime wedges, finely sliced red chilies and lemongrass stalks.
7

Serve with rice.