Thai BBQ Chicken

"Lemongrass paste may be used as a sub for fresh lemongrass. It can be purchased in the produce department of your grocer. Boneless chicken pieces can be used in place of the bone-in. The marinade itself is fantastic and can stand on it's own even without the dipping sauce. Recipe from foodnetwork. A tidbit of information...curry paste has no curry in it. It's just a reference to a particular type of Asian chile sauce."
 
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Ready In:
4hrs 45mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes or until thickened slightly, then remove from heat.
  • Prepare grill or preheat broiler. Remove chicken from marinade. At this point I lightly season with salt. Grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skinside down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total.
  • Serve with Sweet and Spicy Sauce.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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