barbequed thai style chicken

barbequed thai style chicken
  • 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
  • 1 (3 pound) chicken, cut into pieces
  • 1/4 cup coconut milk


  1. Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
  2. Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
  3. Preheat grill for high heat.
  4. Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

03/26/2017
barbequed thai style chicken, Main Dish recipe PT10M PT2H 6 435 calories

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