Broiled Coconut-Lime Chicken Thighs

I long to make these again because they were soooo delicious & outside the norm of what I cook. Usually, I wouldn't make chicken thighs for a Sunday night dinner with my parents & in laws but because of the uniqueness of & effort put into this marinade, I made it the center of attention & it did not disappoint!!!! Between the peanuts, coconut & lime it felt very Caribbean-esque. You want something different? Check these out.

Picture taken from Food Network since I made this dish during my pre-blog era.
Actual coating will be much thicker & crispier than these appear.

2 Tbs. minced fresh ginger
1 Tsp. coriander seeds
Pinch turmeric
3 cloves garlic, minced
¼ tsp cayenne
3 scallions, coarsely chopped
Grated zest of one lime
Juice of 2 limes
2 Tbs. soy sauce
1 Tbs. rice vinegar
1/3 cup coconut milk
¼ cup raw peanuts
¼ cup chopped fresh cilantro
½ Tsp. salt
8 bone-in skin-on chicken thighs, excess fat removed
Lime wedges for garnish

In a blender, puree the first 14 ingredients (up to & including salt) until smooth. Pour the marinade over the thighs & mix well. Marinate for 1-2 hours in the fridge.

Position racks in the middle & top of the oven, & heat oven to 450. Line a rimmed baking sheet with foil. Arrange chicken thighs, skin side up, in a single layer. Bake the chicken in the middle of the oven for 15 minutes for small thighs, 20 minutes for larger.

Turn on the broiler & broil thighs 5-6 inches from the heat source until the chicken is golden brown on the outside, about 10 minutes (I’d have to do this on low because they would burn at this point. I may have done it for only 5 minutes. Just keep checking).

My thoughts:
The marinade is very thick & is what really makes the dish, so when you put the chicken on the baking sheet make sure to rub some more marinade on top of the thighs.