Thai Barbecued Chicken
Twice-cooked Thai barbecued chicken. First marinated in traditional Thai seasonings, then baked in the marinade—and finished on the grill resulting in flavor and texture that is incredible.
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.
Nutritional Information Per Serving (1/4 of recipe): 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.