Thai Spicy Barbecued Chicken Recipe

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Thai Spicy Barbecued Chicken Ingredients

1 1/2 cup coconut milk
1/2 cup minced garlic
1/4 cup minced ginger
1/4 cup olive oil
2 tbsp thai fish sauce
2 tbsp curry powder
1 tbsp black pepper
1 tbsp white pepper
1 tbsp honey
1 tsp turmeric
2 3 lb chickens, quartered
8 slices fresh pineapple
1 sweet chili sauce (recipe separate, )

A Recipe for
Thai Spicy Barbecued Chicken

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Thai Spicy Barbecued Chicken Recipe
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This is a recipe for Thai Spicy Barbecued Chicken from the recipe cookbook of Recipes-to-go (Asian)

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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
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Thai Spicy Barbecued Chicken

He who does not mind his belly will hardly will hardly mind anything else.
Samuel Johnson

Thai Spicy Barbecued Chicken Directions

Combine all ingredients except chicken, pineapple & chili sauce in a
large bowl. Gently prick chicken skin all over with a fork. Add
chicken to bowl and rub with marinade mixture. Cover bowl with
plastic wrap and refrigerate overnight. Preheat oven to 350 degrees.
Remove chicken from marinade and bake until cooked, about 45 minutes,
basting with marinade every 15 minutes. (Alternatively, bake chicken
in oven for 25 minutes, then cook on a charcoal grill for about 10
minutes on each side.) Garnish chicken with pineapple slices and
serve with sweet chili sauce.

Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.

Serves: 8

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Thai Spicy Barbecued Chicken Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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