PREPARATION:

1. Place cilantro, jalapeño peppers, garlic, fish sauce, brown sugar, curry powder and lemon peel in blender or food processor; blend to form coarse paste.
2. Work fingers between skin and meat on breast and thigh pieces. Rub about 1 teaspoon seasoning paste under skin on each piece. Rub chicken pieces on all sides with remaining paste. Place chicken in large resealable food storage bag or covered container; marinate in refrigerator 3 to 4 hours or overnight.
3. Prepare grill for direct cooking.** Brush grid lightly with oil. Grill chicken over medium coals, skin side down, about 10 minutes or until well browned. Turn chicken and grill 20 to 30 minutes more or until chicken is cooked through (170°F for breast meat; 180°F for dark meat.) Thighs and legs may require 10 to 15 minutes more cooking time than breasts. If chicken is browned on both sides but still needs additional cooking, move to edge of grill, away from direct heat, to finish cooking.

   **To cook in oven, place chicken skin side up in lightly oiled baking pan. Bake in preheated 375°F oven 30 to 45 minutes or until no longer pink in center.