Spicy Grilled Thai Chicken Recipe
Ingredients
| Unsweetened coconut milk | 1 Can (10oz) | |
| Fish sauce | 3 Tablespoon | |
| Rice wine vinegar | 3 Tablespoon | |
| Lime juice | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Curry powder | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), finely chopped | |
| 1/2 to 3/4 teaspoon crushed hot red pepper, to taste | ||
| 1 (3 1/2-pound) chicken, cut into 8 pieces | ||
Directions
1. In a shallow 2-quart baking dish, combine coconut milk, fish sauce, vinegar, lime juice, soy sauce, curry powder, garlic, and hot pepper. Add chicken and turn to coat completely. Cover and refrigerate at least 2 or up to 8 hours.
2. Prepare a medium-hot fire in a barbecue grill. Remove chicken from marinade; reserve marinade. Grill chicken, skin side down, 10 minutes. Turn and grill skin side up, 5 minutes. Brush with marinade and continue to grill, turning occasionally and brushing often with marinade, until chicken juices run clear when pricked with a knife tip, about 20 to 30 minutes longer. (Breasts will take less time than thighs or drumsticks.) Stop basting about 5 minutes before chicken is done
2. Prepare a medium-hot fire in a barbecue grill. Remove chicken from marinade; reserve marinade. Grill chicken, skin side down, 10 minutes. Turn and grill skin side up, 5 minutes. Brush with marinade and continue to grill, turning occasionally and brushing often with marinade, until chicken juices run clear when pricked with a knife tip, about 20 to 30 minutes longer. (Breasts will take less time than thighs or drumsticks.) Stop basting about 5 minutes before chicken is done
Chef
