4. Grilled Chicken
What you need:
A 14 ounce can of light coconut milk
Zest and juice from one lime
2 tbsp minced cilantro
2 cloves crushed garlic
Tsp ground ginger
Tbsp paprika
2 tsp cinnamon
Tsp cardamom
Tbsp cumin
Tsp Turmeric
2 tsp salt
½ tsp pepper
3 or 4 pounds of chicken legs
To make:
Combine all of the ingredients except for the chicken legs and stir until well combined. Transfer the marinade and the chicken legs to a container or large plastic bag and mix together until the legs are well coated. Put in the refrigerator and let marinate for at least six to eight hours.
Preheat the oven to 450 degrees, remove the chicken from the marinade and pat dry with paper towels. Bake for 30 minutes, remove from oven, flip the legs over, and bake for fifteen more minutes or until the juices run clear.