Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This was served at a dinner party I attended and I had to have the recipe.

Ingredients Nutrition


  1. Combine the garlic, ginger, shallots, chiles, and turmeric in a food processor and pulse until the mixture is finely chopped.
  2. Melt the coconut oil in a 10- to 12-inch heavy frying pan over medium heat. Add the chile mixture and cook, stirring frequently, until fragrant and softened, about 2 minutes. Remove the pan from heat and let cool completely.
  3. Place the chicken pieces in a 3-quart baking dish. Squeeze the limes over the chicken and toss to coat.
  4. Add the cooked chile mixture, the whole lime leaves, 2 tsp salt, and 1/2 tsp pepper, and using your hands, rub the mixture into the chicken until well coated. Cover the dish with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
  5. Remove the chicken from the refrigerator and let stand at room temperature for 30 minutes.
  6. Arrange a rack in the top third of the oven and heat the oven to 350 degrees F. Bake the chicken, uncovered, until tender (45-50 minutes) Remove from the oven and let stand for 10 minutes. Remove the lime leaves and garnish with parsley leaves before serving.