Thai Barbecued Chicken Recipe
Ingredients
| Marinade | ||
| Garlic | 3 Tablespoon, minced | |
| Cilantro | 2 Tablespoon, finely chopped | |
| Sugar | 1 Tablespoon | |
| Turmeric | 1 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Fish sauce | 3 Tablespoon | |
| 8 chicken thighs (about 3 pounds) | ||
Directions
1. Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag occasionally to distribute the marinade.
2. Lift the chicken from the marinade and arrange it on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, turning frequently, until the meat near the bone is no longer pink when pierced, about 45 minutes. To cook indoors, place the chicken pieces in a large shallow baking pan and bake uncovered at 375° until the meat is no longer pink near the bone, about 40 minutes.
2. Lift the chicken from the marinade and arrange it on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, turning frequently, until the meat near the bone is no longer pink when pierced, about 45 minutes. To cook indoors, place the chicken pieces in a large shallow baking pan and bake uncovered at 375° until the meat is no longer pink near the bone, about 40 minutes.
Chef
