Panang Curry Barbecue Chicken with Lemon Grass
Chicken is marinated in a coconut curry sauce with lemongrass and then grilled before serving.
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® Granulated No Calorie Sweetener
1 tablespoon kosher salt
1 cup coconut milk
- Place chicken quarters in a large zip-top freezer bag.
- 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.
- Remove chicken from marinade, discarding marinade.
- Grill over medium-high heat 10 minutes on each side or until done.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe; 1/4 of whole chicken): Calories 1120 | Calories from Fat 810 | Fat 91g (sat 29g) | Cholesterol 255mg | Sodium 1880mg | Carbohydrates 12g | Fiber 1g | Sugars 3g | Protein 65g.
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.