Barbecue Sauces come in all kinds of flavors, colors, and types. Everyone knows the thick, sweet sauces found on the shelves of most grocery stores However, there is so much more to barbecue than these bottled condiments.
This barbequed Thai style chicken recipe is perfect for a summer BBQ. The sweet and savory flavors of the marinade make for a delicious chicken dish that will have your guests coming back for more.
Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
1 bunch fresh cilantro with roots, 3 cloves garlic, peeled, 3 small red hot chile peppers, seeded and chopped, 1 teaspoon ground turmeric, 1 teaspoon curry powder, 1 tablespoon white sugar, 1 pinch salt, 3 tablespoons fish sauce
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
1 (3 pound) chicken, cut into pieces
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
¼ cup coconut milk, 1 (3 pound) chicken, cut into pieces