Thai-Style Grilled Chicken

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The East Made Easy

Difficulty

Heat Level

Blue pepperGray pepperGray pepper

Servings

4

Ingredients

  • 4 whole chicken thighs (thighs and drumsticks)
  • 2 garlic cloves, coarsely chopped
  • 2 in (5 cm) fresh ginger, peeled and coarsely chopped
  • 1 large fresh red pepper, seeded and chopped
  • 2 tablespoons (30 mL) Blue Dragon Fish Sauce
  • 1 tablespoon (15 mL) lime juice
  • 1 tablespoon (12.5 g) sugar
  • 1 teaspoon (5 mL) turmeric
  • 1/2 teaspoon (2.5 mL) ground coriander
  • 1/2 teaspoon (2.5 mL) ground cumin
  • 1/2 cup (125 mL) Blue Dragon Coconut Milk

Instructions

  1. Cut the chicken legs at the joint.
  2. Add all the other ingredients into a large sealable plastic bag, then add the chicken pieces.
  3. Seal, and refrigerate at least 4 hours, or overnight.
  4. Preheat the barbecue to medium.
  5. Remove the chicken pieces from the marinade and grill for 25 to 30 minutes, turning occasionally, until well cooked and slightly caramelized.
  6. Place in a serving dish; cover with aluminum foil (without sealing the sides) and let stand 10 minutes before serving.

Notes

http://www.lesgourmandisesdisa.com/2015/06/bluedragoncnypoulet-grille-la-thaie.html