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Prep Time: 50 Minutes Cook Time: 240 Minutes |
Ready In: 290 Minutes Servings: 4 |
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Although this recipe is for the grill, it could easily be converted to roasting or broiling in the oven. Boneless chicken breasts or thighs would be great grilled on a George Foreman grill. The cooking time includes the minimum marinating time. Ingredients:
8 chicken thighs |
3 tablespoons minced garlic |
1 teaspoon curry powder |
2 tablespoons chopped cilantro |
1/2 teaspoon black pepper |
1 tablespoon sugar |
3 tablespoons asian fish sauce (nam pla) |
1 teaspoon ground turmeric |
Directions:
1. Place the marinade ingredients in a food processor and process to a paste.
2. Place the chicken in a sealable plastic bag with the marinade.
3. 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.
4. Lift the chicken from the marinade and arrange it on a lightly greased grill over low coals.
5. Cook, turning frequently, until the meat near the bone in not pink, about 45 minutes.
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