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Prep Time: 1 Minutes Cook Time: 360 Minutes |
Ready In: 361 Minutes Servings: 6 |
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Another from Pillsbury's Best Chicken Cookbook that I'm saving for Mom. Kind of a mish mosh SouthEast Asian recipe. Ingredients:
1 (14 ounce) can coconut milk |
2 tablespoons fish sauce |
2 tablespoons rice vinegar or 2 tablespoons cider vinegar |
1 teaspoon soy sauce |
1/4 cup finely chopped peanuts |
2 garlic cloves, minced |
2 -3 teaspoons curry powder |
1 teaspoon crushed red pepper flakes |
3 -3 1/2 lbs cut-up frying chickens |
Directions:
1. Grill Directions:.
2. In 2-quart glass baking dish or large resealable plastic bag, combine all marinade ingredients; blend well. Add chicken; turn to coat. Cover dish or seal bag; rerfigerate at least 6 hours or over night, turning occasionally.
3. Heat grill. When ready to grill, draing chicken, reserving marinade. Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 45 to 60 minutes, or until chicken is fork-tender and juiced run clear, turning once and brushing frequently with reserved marinade. Dish any remaining marinade.
4. Oven Directions: Marinate chicken as directed. Heat over to 350°F Place chicken in ungrease 15x10 in baking pan.
5. Bake at 350 F for 45 to 55 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade. Discard any remaining marinade.
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