Kai Yang (Grilled Chicken)

Recipe Ingredients

1		Chicken - (2.5 - 3 lbs)
1 tablespoon	15ml	Fresh chopped ginger
1 tablespoon	15ml	Chopped fresh garlic
1 teaspoon	5ml	Ground turmeric
1 tablespoon	15ml	Light brown sugar
2 tablespoons	30ml	Oil
2		Fresh lemon grass - (bottom 6" only, chopped
2 tablespoons	30ml	Chopped fresh coriander root
2 tablespoons	30ml	Fish sauce - (nam pla)

Recipe Instructions

Rinse the chicken and pat dry. Split the chicken in half down the breast or cut into serving sized pieces.

Pound or process the lemon grass, ginger, garlic, and coriander root in a mortar, blender, or processor until a smooth paste is formed, adding a little of the oil if necessary. Add turmeric, brown sugar, fish sauce, and (remaining) oil. Blend until smooth. Pour mixture over the chicken, cover, and marinate in the refrigerator for 2 hours or (up to) overnight. Turn the pieces periodically to allow them to marinate evenly.

Prepare hot coals for barbecuing, or preheat the broiler.

Grill the chicken until the juices from the thickest part run clear, about 20-30 minutes.

Note: this recipe works well for grilled Thai Chicken Wings, too!

Source:
Weight Watchers Magazine October 1996

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