Tandoori Chicken- Without the Tandoor and the Yogurt!

Using a whole, organic, free range chicken (of course!), break the bird down into breasts, legs and thighs.

Combine some fresh garlic, ginger, olive oil, dried cumin, turmeric, chili powder and lime.  Add in some fresh coconut cream.  Stir well and then rub the mixture into the chicken pieces:


Place the pieces on a wire rack and back @ 375 for 30 minutes, turning over halfway through.


Switch the oven to broil and cook for 10 minutes, then flip over and cook 10 more.  Make sure the internal temp = 160F.