COCONUT-LIME CHICKEN WITH THAI GARNISHES

Coconut-Lime Chicken with Thai Garnishes image

Provided by @MakeItYours

Number Of Ingredients 8

2 packed tablespoons grated lime zest, plus 1/4 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 1/2 to 4 pounds), cut into 10 pieces
Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving

Steps:

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.