Panang Curry Barbecue Chicken With Lemon Grass |
|
 |
Prep Time: 360 Minutes Cook Time: 50 Minutes |
Ready In: 410 Minutes Servings: 4 |
|
Adapted from a recipe by Kevin Rathbun, via Splenda Ingredients:
3 lbs chicken quarters |
3/4 cup sliced lemongrass (white part only) |
12 garlic cloves |
1 -3 tablespoon red curry paste |
1/2 cup olive oil |
1/2 cup fresh lime juice |
5 tablespoons splenda granular |
1 tablespoon kosher salt |
1 cup low-fat unsweetened coconut milk |
Directions:
1. Place chicken quarters in a large zip-top freezer bag.
2. 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.
3. Add coconut milk and pulse until blended.
4. Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
5. Remove chicken from marinade, discarding marinade.
6. Grill over indirect heat for 40-60 minutes or until done.
|
|