Recipes Ingredients Meat & Poultry Chicken Coconut-Lime Chicken with Thai Garnishes 3.7 (52) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Servings: 4 A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal in the morning, and when you're ready to start dinner, most of the work is done. Ingredients 2 packed tablespoons grated lime zest, plus ¼ 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 ½ to 4 pounds), cut into 10 pieces Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving Directions 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. Jonathan Lovekin Cook's Notes Cutting Into Pieces1. Remove LegsCut through skin between each breast and thigh. Pop thighbone out of the socket. Cut leg off.2. Divide LegsTurn each leg skin side down and cut along fat line through joint to separate thigh from drumstick.3. Remove WingsPull each wing to expose joint; cut between joint and breast to remove wing.4. Remove BreastUse kitchen shears to cut through the bone on either side to separate breast from the back.5. Divide BreastUse kitchen shears to split breast. If desired, cut into quarters. Print