First marinated in traditional
Thai seasonings, then baked in the marinade, and lastly, finished
on the grill for great tasting Thai barbecued chicken.
Thai
Barbecued Chicken
- 1 bunch of cilantro with
stems, chopped
- 3 large garlic cloves,
chopped
- 2 tablespoons fish sauce
- 1 teaspoon ground turmeric
- 1 teaspoon ground white
pepper
- 1/4 teaspoon salt
- 1/2 cup tamarind nectar
- 1/2 cup coconut milk
- 4 chicken leg quarters
- In blender container,
place cilantro, garlic, fish sauce, turmeric, white pepper and
salt. Blend 45 seconds; add tamarind nectar and blend 1 more
minute. Add coconut milk and blend 1 minute.
- Arrange chicken in bowl
in single layer. Pierce chicken with fork and pour marinade over,
making sure it goes under skin. Pierce again several times with
fork. Cover, refrigerate and marinate at least 2 hours or overnight.
- Remove chicken from marinade
and place in single layer in baking dish; brush with marinade.
Pour remaining marinade in small oven-proof container and place
both chicken and marinade in 350°F
(175°C) oven for
25 minutes.
- Remove chicken to prepared
charcoal grill, skin side up, about 6 inches from heat. Cook,
turning and basting with heated sauce, about 10 minutes per side
or until brown and fork can be inserted in chicken with ease.
If desired, for hotter taste, serve with red curry sauce (available
in powder form at food specialty shops).
Makes 4 servings.
Per Serving: 297 calories;
29.6 g protein; 17 g total fat; 5.7 g saturated fat; 5.4 g carbohydrates;
103 mg cholesterol; 327 mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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