Place chicken quarters in a large zip-top freezer bag.
Process lemon grass, garlic, red curry paste, olive oil, lime juice, Splenda granular and salt in a food processor until smooth, stopping to scrape down sides.
Add coconut milk and pulse until blended.
Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Grill over indirect heat for 40-60 minutes or until done.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1204.58 Kcal (5043 kJ)
Calories from fat	883.99 Kcal
		% Daily Value*
Total Fat	98.22g	151%
Cholesterol	306.11mg	102%
Sodium	699.83mg	29%
Potassium	872.12mg	19%
Total Carbs	16.54g	6%
Sugars	2.5g	10%
Dietary Fiber	1.9g	8%
Protein	63.71g	127%
Vitamin C	27.7mg	46%
Vitamin A	0.1mg	2%
Iron	7.1mg	39%
Calcium	82.5mg	8%

Amount Per 100 g
Calories	240.53 Kcal (1007 kJ)
Calories from fat	176.52 Kcal
		% Daily Value*
Total Fat	19.61g	151%
Cholesterol	61.12mg	102%
Sodium	139.74mg	29%
Potassium	174.15mg	19%
Total Carbs	3.3g	6%
Sugars	0.5g	10%
Dietary Fiber	0.38g	8%
Protein	12.72g	127%
Vitamin C	5.5mg	46%
Iron	1.4mg	39%
Calcium	16.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

31.9

Points
33

PointsPlus

Good Points

saturated fat free,
low sodium,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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