Panang Curry Barbecue Chicken With Lemon Grass
- Ready In:
- 6hrs 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 lbs chicken quarters
- 3⁄4 cup sliced lemongrass (white part only)
- 12 garlic cloves
- 1 -3 tablespoon red curry paste
- 1⁄2 cup olive oil
- 1⁄2 cup fresh lime juice
- 5 tablespoons Splenda granular
- 1 tablespoon kosher salt
- 1 cup low-fat unsweetened coconut milk
directions
- Place chicken quarters in a large zip-top freezer bag.
- Process lemon grass, garlic, red curry paste, olive oil, lime juice, Splenda granular and salt in a food processor until smooth, stopping to scrape down sides.
- Add coconut milk and pulse until blended.
- Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
- Remove chicken from marinade, discarding marinade.
- Grill over indirect heat for 40-60 minutes or until done.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com