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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another tasty recipe from Thai Cooking & More and this time for the grill. I've slightly modified the original. NOTE - Prep time does NOT include minimum 4 hours marinating time. NOTE 2 - red curry paste and hot chili paste (Sombel Oelek) can be found with the Oriental foods at your local grocer. This is NOT a sweet chili sauce! And red curry paste is not like the powder! Ingredients:
1 cup fresh cilantro, coarsely chopped |
2 jalapeno peppers, coarsely chopped |
8 garlic cloves, peeled & coarsely chopped |
2 tablespoons fish sauce |
1 teaspoon red curry paste |
1 teaspoon hot chili paste, i prefer sombel oelek |
1 lemon, zest of, grated |
3 lbs chicken pieces, your choice |
Directions:
1. Place cilantro, jalapeño peppers, garlic, fish sauce, curry paste, hot chili paste and lemon peel in blender or food processor; blend to form coarse paste.
2. Work fingers between skin and meat on breast and thigh pieces. Rub seasoning paste under skin and on all sides of each chicken piece. Good idea to wear gloves for this part. Place chicken in large resealable food storage bag or covered container; marinate in refrigerator minimum 4 hours or overnight.
3. Prepare grill for direct cooking. Grill chicken over medium heat, skin side down, 10 minutes. Turn chicken and grill 20 to 30 minutes more or until cooked through (170°F for breast meat). Thighs and legs may require 10 to 15 minutes more cooking time than breasts.
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