Rating
Published Jun 19th
Prep 15m Cook 30m Additional 3h 30m Ready In 4h 15m
Servings 6 servings Calories 324.4
Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and serve with salad or steamed rice.
Recipe Ingredients
- 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
- 1 (3 pound) chicken, cut into pieces
- ¼ cup coconut milk
Cooking Directions
- 1 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.
- 2 Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
- 3 Preheat grill for high heat.
- 4 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.
Nutrition Facts
- Calories 324.4
- Carbohydrate 5.9 g
- Cholesterol 99.6 mg
- Fat 18.3 g
- Fiber 0.9 g
- Protein 32.8 g
- Saturated Fat 6.3 g
- Sodium 640.8 mg
- Sugar 3.6 g