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Panang Curry Barbecue Chicken With Lemon Grass

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“Adapted from a recipe by Kevin Rathbun, via Splenda”
READY IN:
6hrs 50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken quarters in a large zip-top freezer bag.
  2. 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.
  3. Add coconut milk and pulse until blended.
  4. Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
  5. Remove chicken from marinade, discarding marinade.
  6. Grill over indirect heat for 40-60 minutes or until done.

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