Thai Barbecued Chicken
Makes 4 servings
|1||cup coarsely chopped fresh cilantro|
|2||jalapeño peppers,* coarsely chopped|
|8||cloves garlic, peeled and coarsely chopped|
|2||tablespoons fish sauce|
|1||tablespoon packed brown sugar|
|1||teaspoon curry powder|
|Grated peel of 1 lemon|
|3||pounds chicken pieces|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Place cilantro, jalapeño peppers, garlic, fish sauce, brown sugar, curry powder and lemon peel in blender or food processor; blend to form coarse paste.
- 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.
- 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.
|Serving Size:||12 ounces of chicken|
|Saturated Fat||15 g|
|Total Fat||53 g|
|Calories from Fat||65 %|
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