Thai Spicy Barbecued Chicken Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Coconut milk,
1/2 cup: Minced garlic,
1/4 cup: Minced ginger,
1/4 cup: Olive oil,
2 tbsp: Thai fish sauce,
2 tbsp: Curry powder,
1 tbsp: Black pepper,
1 tbsp: White pepper,
1 tbsp: Honey,
1 tsp: Turmeric,
2: 3 lb chickens, quartered
8 Slices: fresh pineapple,
Sweet chili sauce, Recipe separate
Directions:
Combine all ingredients except chicken, pineapple & chili sauce in a
large bowl. Gently prick chicken skin all over with a fork. Add
chicken to bowl and rub with marinade mixture. Cover bowl with
plastic wrap and refrigerate overnight. Preheat oven to 350 degrees.
Remove chicken from marinade and bake until cooked, about 45 minutes,
basting with marinade every 15 minutes. (Alternatively, bake chicken
in oven for 25 minutes, then cook on a charcoal grill for about 10
minutes on each side.) Garnish chicken with pineapple slices and
serve with sweet chili sauce.
Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
Source from luhu.jp
large bowl. Gently prick chicken skin all over with a fork. Add
chicken to bowl and rub with marinade mixture. Cover bowl with
plastic wrap and refrigerate overnight. Preheat oven to 350 degrees.
Remove chicken from marinade and bake until cooked, about 45 minutes,
basting with marinade every 15 minutes. (Alternatively, bake chicken
in oven for 25 minutes, then cook on a charcoal grill for about 10
minutes on each side.) Garnish chicken with pineapple slices and
serve with sweet chili sauce.
Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
Source from luhu.jp