Spicy Grilled Thai Chicken Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseMain Ingredient

Ingredients

 Unsweetened coconut milk14 Ounce
 Fish sauce3 Tablespoon
 Rice wine vinegar3 Tablespoon
 Lime juice1 Tablespoon
 Soy sauce1 Tablespoon
 Curry powder1 Tablespoon
 Garlic3 Clove (15 gm)
 Crushed red pepper3⁄4 Teaspoon
 Chicken3 1⁄2 Pound

Nutrition Facts

Serving size

Calories 991 Calories from Fat 599

% Daily Value*

Total Fat 68 g104.8%

Saturated Fat 33.6 g168%

Trans Fat 0 g

Cholesterol 265.9 mg

Sodium 1355.4 mg56.5%

Total Carbohydrates 10 g3.3%

Dietary Fiber 3.6 g14.2%

Sugars 4 g

Protein 84 g168.5%

Vitamin A 8.8% Vitamin C 9.3%

Calcium 9% Iron 33.9%

*Based on a 2000 Calorie diet

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
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