Coconut Citrus Chicken

Coconut Citrus Chicken

1 13.5 ounce can coconut milk

1/4 cup fresh lime juice

1/2 cup fresh orange juice

1/4 teaspoon red pepper flakes

1 teaspoon ground ginger

2 teaspoons kosher salt, plus more for seasoning

1/2 bunch of cilantro, rough chopped, plus more for topping

5 garlic cloves, crushed

3-4 pounds bone-in, skin on chicken pieces (I prefer half drumsticks an half chicken thighs)

canola oil

  1. In a large bowl mix the coconut milk, lime juice, orange juice, red pepper flakes, ginger, 2 teaspoons kosher salt, cilantro and garlic cloves. Mix well to combine.
  2. Add the chicken to the bowl, and stir to coat and mix well. Cover and place in the fridge for at least 6 hours, up to 12 hours.
  3. 30 minutes before roasting remove the chicken from the fridge and pat dry. Drizzle a bit of oil on top of the chicken and sprinkle with a pinch or two of kosher salt.
  4. Heat the oven to 450 degrees.
  5. Place the chicken on a foiled-lined baking sheet. Place the chicken into the oven and roast for 35 minutes, or until the chicken is cooked all the way through.
  6. Remove from the oven and cover with foil. Let rest for 10 minutes. Serve warm.

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