Step 1

Optional: Heat oil in a small skillet over medium heat. Add all the spices (through turmeric) and cook, stirring, until fragrant, about 2-3 minutes. Let cool completely.

Step 2

In a bowl, whisk together coconut milk or yogurt with oil and spices. Stir in garlic, ginger, lemon, salt, and pepper.

Step 3

Using a sharp knife, cut deep slashes to the bone in 2-3 places on each piece of chicken. Coat in marinade. Cover and chill at least 3 hours or overnight up to 24 hours.

Step 4

When ready to cook, preheat the oven to 350° F and line a baking sheet with foil. Transfer chicken to a baking sheet, reserving excess marinade.

Step 5

Bake for 20 minutes then generously brush on extra marinade. Bake another 10 minutes, remove, and generously brush on more marinade. Bake a final 10-15 minutes or until chicken is cooked all the way through.

Step 6

Let cool for a few minutes. Serve chicken with lemon wedges and cilantro.

Step 7

Pre-heat the grill on medium-high until it's hot. Place the chicken on the grill.

Step 8

Allow the chicken to cook with the grill closed. Flip every 5-10 minutes and brush with the marinade each time.

Step 9

Cook for a total of about 30 minutes or until the internal temperature reaches 165°F-185°F.

Step 10

Remove from the grill and allow to cool for a few minutes before serving.