Thai Chicken

Recipe 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 chicken, cut into pieces
1/4 cup coconut milk

Preparation:
Cut cilantro roots off at the stem, and mince thoroughly. Reserve a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, white sugar and salt. Process to a coarse paste. Mix in fish sauce and blend until smooth.

Place chicken in a large shallow dish. Rub with the cilantro paste mixture. Cover and marinate in the refrigerator at least 3 hours, or overnight.

Preheat an outdoor grill for high heat and lightly oil grate.

Place chicken on the prepared grill with the lid open. Brush liberally with coconut milk. Baste frequently with excess cilantro paste mixture, while grilling. Grill chicken until browned and tender, turning only once. Smaller pieces will take 3 to 5 minutes per side, and larger taking up to 25 minutes, or until meat is no longer pink, and the juices run clear.




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