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1
Place cilantro, garlic, fish sauce, turmeric, pepper, red pepper flakes and salt in food processor or blender.
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2
Blend 45 seconds; add tamarind nectar and blend 1 more minute.
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3
Add coconut milk and blend 1 minute.
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4
Pierce chicken with fork to also mariade to seep.
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5
Arrange chicken in bowl in single layer or in a resealable bag and pour marinade over, making sure it goes under skin.
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6
Cover, refrigerate and marinate at least 2 hours or overnight.
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7
Remove chicken from marinade and place in single layer in baking dish; brush with marinade.
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8
Pour remaining marinade in small oven-proof container and place both chicken and marinade in 350 degrees.
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9
If using bone-in parts, bake for oven for 25 minutes.
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10
Remove chicken to prepared charcoal grill, skin side up, about 6 inches from heat.
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11
Cook, turning and basting with heated sauce, about 10 minutes per side or until brown and fork can be inserted in chicken with ease.
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12
Alternately, you can complete this step in your oven broiler on low.
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13
If using boneless-skinless breasts, bake in oven for 20 minutes.
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14
Remove chicken to prepared charcoal grill, about 6 inches from heat.
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15
Cook, turning and basting with heated sauce, about 5 minutes per side or until brown and fork can be inserted in chicken with ease.
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16
Alternately, you can complete this step in your oven broiler on low.
