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Thai Barbecued Chicken

Try some Thai! Nothing says summer like the tropical flavor of coconut. Serve Thai Barbecued Chicken with fresh fruit and imagine yourself on the beach!

Cooking MethodGrilling

Ingredients

  • 2 frying chickens, (about 3 1/2 pounds each) split in half
  • 1 can (14 oz) unsweetened coconut milk
  • 2 tablespoon yellow curry paste or 1 tablespoon curry powder
  • 2 tablespoon Thai fish sauce (nam pla)
  • 6 cloves garlic, roughly chopped
  • 1/3 cup loosely packed chopped cilantro, including the stems
  • 2 1/2 tablespoon golden brown sugar
  • 1/2 tablespoon white pepper

Instructions

  1. Place the chicken halves, skin side up, in a shallow roasting pan. Lightly score the chicken to allow the marinade to penetrate. Set aside.
     
  2. Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, sugar and pepper in a blender. Blend until smooth.
     
  3. Pour the marinade over the chicken halves, then turn them skin side down. Spoon some of the marinade into the cavities. Marinate in the refrigerator for 3 to 12 hours, turning occasionally to coat evenly.
     
  4. Build a hot charcoal fire or preheat a gas grill.
     
  5. Arrange the chicken halves on the grill and cook for about 30 minutes or until the juices run clear when you pierce the leg joint with a fork, turning and basting the chicken frequently with the marinade.
     
  6. Chop into serving pieces on a cutting board. Arrange the chicken pieces on a large serving platter and serve hot, warm, or at room temperature with Sweet and Spicy Dipping Sauce.

Sweet and Spicy Dipping Sauce:

  • 1/2 cup distilled white vinegar
  • 1 cup sugar or sugar substitute
  • 1/2 teaspoon salt
  • 1 tablespoon Chinese-style chili-garlic sauce
  1. In a small sauce pan, combine the vinegar and 1/2 cup of sugar, reserving the other 1/2 cup.
     
  2. Bring to a low boil over medium-high heat, stirring occasionally.
     
  3. Lower the heat to medium and stir in reserved sugar.
     
  4. Cook for 2 minutes, stirring frequently as the mixture comes to a boil.
     
  5. Reduce the heat to low and add salt. Simmer for 5 minutes, stirring occasionally.
     
  6. Stir in the chili-garlic sauce and remove from heat.
     
  7. Serve at room temperature. Covered and refrigerated, this sauce will keep for 2-3 weeks.

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