Panang Curry Barbecue Chicken With Lemon Grass
Total Time: 6 hrs 50 mins
Preparation Time: 6 hrs
Cook Time: 50 mins
Ingredients
- Servings: 4
- 3 lbs chicken quarters
- 3/4 cup sliced lemongrass ( 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
Recipe
- 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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