- 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
- Place the chicken in a large glass dish just big enough to hold all the pieces.
- 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.
- Preheat the oven to 350°F.
- Drain the chicken and discard the marinade.
- Bake chicken for 45 minutes or until the juices run clear when pierced with a fork and internal temperature reaches 165°F.
