¼ cup finely chopped lemongrass
1 tbsp finely chopped peeled ginger
1 shallot, finely chopped
1 teaspoon kosher salt
½ tsp ground turmeric
½ cup canned unsweetened coconut milk
5 skinless, boneless chicken thighs
1 tbsp finely sliced scallion greens (optional)
Pulse lemongrass, ginger, shallot, salt, and turmeric in a food processer, scraping down the bowl as needed until finely chopped. Add coconut milk and process until smooth, about 1 minute. Toss chicken with marinade, cover, and chill for at least 2 hours and up to 24 hours. Heat oven to 450°. Shake excess marinade off the chicken and arrange in a single layer on a lightly oiled rimmed baking sheet. Roast chicken for 15 minutes. Heat broiler and continue to cook until chicken is beginning to turn golden brown in spots, about 4 minutes. Reserve 1 chicken thigh for Chicken, Mango, and Black Rice Salad.
Serve chicken topped with scallion greens, if using.
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