Thai BBQ Chicken

Recipe Ingredients

2 lbs	908g / 32oz	Chicken breasts and thighs, on the bone
		Marinade
2		Fresh lemon grass stalks
2 tablespoons	30ml	Chopped fresh ginger
2 tablespoons	30ml	Chopped cilantro
1 1/2 cups	355ml	Light soy sauce
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Freshly-ground black pepper
2 tablespoons	30ml	Red curry paste
		Sweet and Spicy Sauce
1 tablespoon	15ml	Finely-chopped chiles
1/2 cup	118ml	White vinegar
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Finely-chopped very fresh garlic

Recipe Instructions

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, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skin-side 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 the Sweet and Spicy Sauce.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A46 broadcast 12-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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