Bangkok Style Barbecue Chicken

Haven't had much time to cook lately, but we made a wonderful dinner by combining this chicken with rice noodles (SO easy - soak in hot water to cook) and steamed bok choy and carrots. We also made some amazing ginger sables for dessert.

Bangkok Style Barbecue Chicken

Servings: 4

2 each chickens, whole, split in half (we used 1 value/large package of chicken thighs)

1 can coconut milk, unsweetened, 14 ounce

2 Tablespoons yellow curry paste

2 Tablespoons Thai fish sauce

6 cloves garlic, roughly chopped

1/3 cup cilantro, loosely packed and chopped with stems

2 1/2 Tablespoons brown sugar

1/2 Tablespoon white pepper

Place the chicken halves, skin side up, in shallow roasting pan. Lightly score to allow the marinade to penetrate. Set aside

Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, sugar, and pepper in a blender. Blend until smooth.

Pour marinade over the chicken halves, then turn them skin side down. Spoon into cavities. Marinate in refrigerator for at least 2 hours, up to 24, turning occasionally.

Grill or roast until done. We did not marinate and browned the thighs, poured sauce on them, and finished them in the oven because of time constraints.

Per Serving (excluding unknown items): 1064 Calories; 81g Fat (69.6% calories from fat); 71g Protein; 9g Carbohydrate; 1g Dietary Fiber; 283mg

Cholesterol; 291mg Sodium. Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat; 1/2 Vegetable; 9 1/2 Fat; 1/2 Other Carbohydrates.