Coconut-Lime Chicken with Thai Garnishes
Chicken parts are quick to cook and simple to serve -- no carving required. Even better, they take on big flavor when marinated. That means you can streamline your day by prepping them in the morning, and when you're ready to start dinner, most of the work is done.
- Total Time:
- Servings: 4
Photography: Jonathan Lovekin
Source: Everyday Food, March 2013
- 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
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.
Cutting Into Pieces
1. Remove Legs
Cut through skin between each breast and thigh. Pop thighbone out of the socket. Cut leg off.
2. Divide Legs
Turn each leg skin side down and cut along fat line through joint to separate thigh from drumstick.
3. Remove Wings
Pull each wing to expose joint; cut between joint and breast to remove wing.
4. Remove Breast
Use kitchen shears to cut through the bone on either side to separate breast from the back.
5. Divide Breast
Use kitchen shears to split breast. If desired, cut into quarters.