Coconut Milk Baked Chicken Recipe

6 tablespoons canned coconut milk
2 tablespoons fresh lime juice (or other citrus on hand)
2 tablespoons brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
4 pounds bone-in chicken (skin on), cut up


Preheat oven to 450 degrees F.
Whisk together all ingredients (except chicken) until well combined. Toss chicken in mixture until coated. Arrange in oven-proof skillet or dutch oven.
Bake uncovered 30 minutes, or until chicken is done.

If time permits, marinate the chicken in the coconut milk mixture up to a whole day ahead, refrigerated in a zip-top plastic bag.

Before measuring the coconut milk, make sure it is mixed well, as it will tend to separate in the can.