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1
In a food processor, combine the garlic, serranos, sugar, coriander, turmeric, curry powder and salt.
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2
Pulse to mix.
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3
Add the fish sauce and process to a paste, about 30 seconds.
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4
Transfer the spice paste to a medium bowl.
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5
Season the chicken with salt and pepper and rub the pieces with 6 tablespoons of the spice paste.
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6
Transfer the chicken parts to 4 large, sturdy resealable plastic bags.
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7
Whisk the coconut milk into the remaining spice paste in the bowl.
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8
Pour the spiced coconut milk into the bags of chicken; gently squeeze out the air in the bags and seal.
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9
Turn the bags to coat the chicken thoroughly.
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10
Set the bags on a baking sheet and refrigerate overnight.
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11
Preheat the oven to 400.
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12
Remove the chicken from the bags; discard the marinade.
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13
Arrange the chicken on 3 large, rimmed baking sheets, skin side up, keeping all of the breast pieces together on the same sheet.
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14
Season with salt and pepper.
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15
Roast the chicken in batches until browned and an instant-read thermometer inserted in the thickest part of the meat registers 165, about 25 minutes for white meat; and 35 to 40 minutes for dark meat.
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16
If oven space allows, roast two sheets at once: increase the cooking time by 10 minutes for both the white and dark meat.
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17
Remove the chicken from the oven and let rest while you roast the rest.
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18
Shortly before serving, light a grill.
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19
Grill the chicken skin side down over moderate heat until heated through and the skin is crisp.
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20
Transfer the chicken to a platter and serve.
