Blend the marinade ingredients and cover the chicken pushing the marinade under skin and all over the place. Try and marinade for a full day or overnight.
Heat a griddle pan and get it smoking hot, sear the chicken on both sides.
Transfer to a roasting dish and cook on a bed of onions, on 180 for 40/45 minutes until juiced run clear. Cover with foil until last 10/15 minutes.
Last 10 minutes remove foil pour over tin of coconut milk and put back in oven, let the skin brown and the sauce heat and cook down a bit.
Serve with cumin spiced rice or cauliflower rice, courgette spirals and a leaf/herb salad.
