4 pounds free range organic chicken pieces (legs, wings, thighs, legs)
3/4 cup coconut milk
2 tablespoons tamari or gluten-free soy sauce
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon curry powder
Place the chicken in a large glass dish, just big enough to hold all the pieces.
Whisk together the remaining ingredients in a large bowl; pour marinade over the chicken and turn to coat.
Cover the dish with plastic wrap or aluminum foil and refrigerate, turning the chicken pieces periodically, for 2 to 8 hours.
Drain the chicken and discard the marinade.
Prepare your grill. When the coals are red in the center and coated in ash, grill the chicken for five minutes per side, or until golden brown.
Move the chicken away from the direct heat and continue cooking, covered and turning occasionally, until the chicken reaches an internal temperature of 165º F, or until the juices run clear when pierced with a fork and the chicken is no longer pink at the bone, about half an hour.
If you cannot or do not wish to grill, pour the marinade off of the chicken and bake at 350º F for 45 minutes.