Rich coconut cream forms the base of a deeply spiced marinade — garam masala, cumin, coriander, turmeric, and smoked paprika all working together with a hit of cayenne and fresh lemon juice for brightness. Bone-in chicken thighs and drumsticks, scored to let the marinade really soak in, spend hours soaking up all that flavor before hitting the broiler or grill. The high heat chars the skin in spots while locking in a deeply colored, fragrant crust, and a final rest keeps every piece juicy when you slice in. Finished with a scatter of fresh cilantro and a squeeze of lemon, it's the kind of bold, restaurant-style chicken that feels like a real occasion dish. This one's an easy win for a dairy free table, no flavor sacrificed anywhere along the way.
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In a large mixing bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, garam masala, cumin, coriander, turmeric, smoked paprika, cayenne, ground ginger, salt, black pepper, and olive oil until smooth and fully combined.
Add the scored chicken pieces to the marinade and turn to coat thoroughly, pressing the marinade into the cuts. Cover the bowl and refrigerate for at least 4 hours, or up to 12 hours.
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