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Bangkok Barbecued Chicken

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Bangkok Barbecued Chicken
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Bangkok Barbecued Chicken

Added by: on Oct 26th, 2010
Have you been to that party? You know the one where the host—let’s call him Innocent Ed—takes a stab at making barbecued chicken. Innocent Ed is a great guy but he is not much of a cook and he sees no use for cookbooks. He figures all guys can grill. It’s part of our genetic code. So .. more >
Rating:
5
Prep Time:
8 h 20 min
Cook Time:
35 min
Ready In:
8 h 55 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 1 whole chicken (4-5 pounds)
  • * MARINADE:
  • 4 large garlic cloves
  • 1 large shallot, roughly chopped
  • 1 piece (one-inch) of fresh ginger, roughly chopped
  • 1 medium jalapeno chile pepper, stem removed and roughly chopped
  • 1 cup lightly packed fresh basil leaves
  • 1/2 cup coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground cumin
Nutrition Facts
Bangkok Barbecued Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 999

  • Total Fat: 41.7 g
  •     Saturated Fat: 15.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 381.4 mg
  • Sodium: 936.7 mg
  • Total Carbs: 11.5 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 4.4 g
  • Protein: 137.7 g
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Directions:

1

To make the marinade: In a food processor with the motor running, drop the garlic, shallot, ginger, and jalapeno through the feed tube and process until they are finely minced. Add the basil and process until finely chopped. Add the remaining marinade ingredients and process until well combined.

2

Cut the chicken into 6 pieces: 2. breast pieces, 2 legs with thighs, and 2 wings [remove and discard the wing tips]. Cut 3 or 4 slashes, about 1/2 inch deep, into the meatier side of the breast and leg-thigh pieces. Place the chicken pieces in a large, plastic resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 4 to 6 hours, or as long as 12 hours, turning the bag occasionally.

3

Remove the chicken pieces from the bag and discard the marinade. Grill, skin side down, over Indirect Medium heat until fully cooked. The breast and wing pieces will take about 30 minutes. The leg-thigh pieces will take about 40 minutes. During the last 10 minutes of grilling time, move the chicken over Direct Medium heat until well browned all over, turning once. Serve warm.

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on May 8th, 2012
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