10 medium cloves garlic, peeled and halved
One 2-inch piece fresh ginger, peeled and coarsely chopped
3/4 cup coarsely chopped shallots
3 small red Thai chiles or serranos, coarsely chopped
2 tsp. ground turmeric
2 Tbs. coconut oil
6 chicken thighs (about 1-1/2 lb.)
6 chicken drumsticks (about 1-1/2 lb.)
4 medium limes, quartered
6 fresh wild lime leaves
Kosher salt and freshly ground black pepper
Fresh parsley leaves for garnish
Combine the garlic, ginger, shallots, chiles, and turmeric in a food processor and pulse until the mixture is finely chopped.
Melt the coconut oil in a 10- to 12-inch heavy frying pan over medium heat. Add the chile mixture and cook, stirring frequently, until fragrant and softened, about 2 minutes. Remove the pan from heat and let cool completely.
Place the chicken pieces in a 3-quart baking dish. Squeeze the limes over the chicken and toss to coat. Add the cooked chile mixture, the whole lime leaves, 2 tsp. salt, and 1/2 tsp. pepper, and using your hands, rub the mixture into the chicken until well coated. Cover the dish with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
Remove the chicken from the refrigerator and let stand at room temperature for 30 minutes.
Arrange a rack in the top third of the oven and heat the oven to 350°F. Bake the chicken, uncovered, until tender and an instant read thermometer inserted into the center of a thigh (without touching the bone) registers 180°F. Remove from the oven and let stand for 10 minutes. Remove the lime leaves and garnish with parsley leaves before serving.
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