Barbequed Thai Style Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and serve with salad or steamed rice. Ingredients:
1 bunch fresh cilantro with roots |
3 cloves garlic, peeled |
3 small red hot chile peppers, seeded and chopped |
1 teaspoon ground turmeric |
1 teaspoon curry powder |
1 tablespoon white sugar |
1 pinch salt |
3 tablespoons fish sauce |
1 (3 pound) chicken, cut into pieces |
1/4 cup coconut milk |
Directions:
1. Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
2. Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
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