Directions

1. Dry the chicken with a paper towel. Using a sharp knife poke holes on all sides of the chicken.
   
2. In a large bowl combine coconut milk, Tom Yum paste, coconut oil, fish sauce, lime juice, brown sugar, garlic and lemongrass. Stir mixture to combine.
   
3. Add chicken to bowl and then gently massage the chicken to thoroughly coat it in the marinade. Allow the chicken to marinate in the fridge for at least one hour; up to overnight.
   
4. Preheat the oven to 350 degrees F. Place the chicken on a sheet pan covered with foil in a single layer. Pour all of the remaining marinade over the chicken. Bake the chicken for 1 hour or until the chicken is fully cooked and the skin is brown and crispy.
   
5. Allow the chicken to rest for about 10 minutes before transferring to serving dish. Garnish with chopped cilantro just before serving.