Coconut Milk Marinade For Baked Chicken

• 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

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.

chicken, red chilies, marinade, stalks lemongrass, fresh ginger, garlic, shallots, fresh cilantro, sugar, coconut milk, fish sauce, soy sauce

Taken from www.food.com/recipe/coconut-milk-marinade-for-baked-chicken-261030 (may not work)