**While the recipe was described as "mildly spicy," it was pretty hot indeed. Not exactly a criticism, but I'd watch the cayenne levels and tailor to your own taste.

Suggested Tweaks: There's no doubt that this recipe has a pretty long ingredient list of spices. A good curry powder--such as garam masala--would make a fine stand-in.

In preparing the recipe, I used boneless, skinless chicken thighs instead of breasts; because they're thinner, it allows you to cut the marinating time way down and speeds up the cooking process. For a quick weeknight dinner, it's a good tweak.

In a medium (10-inch) skillet, heat 1 tablespoon of oil over medium heat until shimmering. Add the onion, garlic, and all the spices (including the salt) and stir well to combine. Turn the heat to low and cook until the onion is translucent, about ten minutes.

2
Combine the onion mixture, coconut milk, and lime juice in a blender or small food processor. Blend for a full minute until smooth. You should have about 1/2 cup of marinade.

3
Cover the chicken with the marinade and transfer to the refrigerator for at least 10 minutes, preferably for 30 or longer. In the meantime, preheat a grill or broiler.

4
Grill or broil the chicken until cooked through, 8-10 minutes per side for breasts and 3-4 minutes per side for thighs. Serve immediately.