Coconut Milk Marinade for Baked Chicken

Submitted by Oolala

"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."

 

• Ready In: 5hrs 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 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 stalk lemongrass, stalks chopped
• 1 inch piece fresh ginger
• 6 garlic cloves
• 4 shallots
• 1 bunch fresh cilantro
• 14.79 ml sugar
• 118.29 ml coconut milk
• 29.58 ml fish sauce
• 29.58 ml 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.