• 4 lbs Chicken pieces, legs, wings, thigh
  • 3/4 cup coconut milk
  • 2 Tbsp Tamari or gluten-free soy sauce
  • 2 Tbsp Garlic, minced
  • 2 Tbsp Lime juice
  • 1 tsp Turmeric, ground
  • 1 tsp Curry powder
  1. Place the chicken in a large glass dish just big enough to hold all the pieces.
  2. Whisk together the remaining ingredients in a large bowl. Pour the marinade over the chicken and turn to coat. Cover the dish with plastic wrap or aluminum foil and refrigerate. Allow to marinate for 2-8 hours.
  3. Preheat the oven to 350°F.
  4. Drain the chicken and discard the marinade.
  5. Bake chicken for 45 minutes or until the juices run clear when pierced with a fork and internal temperature reaches 165°F.