Beer makes batters better, meat more tender, and sauces more flavorful.
Barbecued Thai-Style Chicken
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- #97730
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
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
3 pounds whole chicken, cut into pieces
1/4 cup coconut milk
directions
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.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat. 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.
added by
wanda1281
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 9, 2009
We couldn't get cilantro with roots still attached at our local supermarket, but used a portion of the stems and leaves instead. The taste was still out of this world. We followed the recipe exactly otherwise - everything about it was outstanding. Very easy to make too since all you do is combine the cilantro mixture in the food processor, marinate, grill and baste!