Chicken is marinated in a coconut curry sauce with lemongrass and then grilled before serving.

Kevin Rathbun's Panang Curry with Lemon Grass

1 (3 pound) whole chicken, quartered
3/4 cup sliced lemon grass (white part only)
12 garlic cloves
3 tablespoons red curry paste
1/2 cup olive oil
1/2 cup fresh lime juice
5 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon kosher salt
1 cup coconut milk

1. Place chicken quarters in a large zip-top freezer bag.
2. Process lemon grass, garlic, red curry paste, olive oil, lime juice, SPLENDA® Granulated Sweetener and salt in a food processor or blender 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.
3. Remove chicken from marinade, discarding marinade.
4. Grill over medium-high heat 10 minutes on each side or until done.

Makes 4 servings.

Nutritional Facts Per Serving (1/4 of recipe): Calories: 1120; Calories from Fat: 810; Total Fat: 90g; Saturated Fat: 29g; Cholesterol: 255mg; Sodium: 1880mg; Total Carbs: 12g; Dietary Fiber: 1g; Sugars: 3g; Protein: 65g

Exchanges per Serving: 5 Very Lean Meats, 1 Fat

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.