Step 1

In a bowl, combine the coconut milk, lime zest and juice, cilantro, garlic, paprika, salt, cinnamon, ginger, cardamom, cumin, turmeric, and black pepper. Stir until well mixed.

Step 2

Transfer the marinade and chicken legs to a large plastic storage bag or a bowl and mix around until the chicken is thoroughly coated. Place in the refrigerator for at least 4-6 hours or overnight.

Step 3

If you are grilling, preheat your grill to medium, remove the chicken from the marinade, dry with paper towels, and place on the grill. Grill over indirect medium heat for 40-50 minutes, or until the juices run clear and the meat reaches a temperature of 165°F.

Step 4

Sprinkle with additional cilantro for garnish if desired and serve immediately.

Step 5

If you are baking, preheat the oven to 450°F, and place a cooling rack on top of a cooking sheet. Remove the chicken from the marinade, dry with paper towels, and place on the rack. Bake for 30 minutes, flip the legs, then bake for and additional 10-15 minutes, or until the juices run clear and the meat reaches a temperature of 165°F.

Step 6

Sprinkle with additional cilantro for garnish if desired and serve immediately.