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If time permits, marinate the chicken in the coconut milk mixture up to a whole day ahead, refrigerated in a zip-top plastic bag.
Before measuring the coconut milk, make sure it is mixed well, as it will tend to separate in the can.
6 tablespoons canned coconut milk
2 tablespoons fresh lime juice (or other citrus on hand)
2 tablespoons brown sugar
¾ teaspoon ground ginger
¾ teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon salt
1 teaspoon freshly ground black pepper
4 pound whole bone-in chicken (skin on), cut up
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1st Keep
 Shirley_Pheasant
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