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Grilled Thai-Style Chicken Recipe

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Ingredients

Adjust Servings:
8 chicken thighs
3 tablespoons minced garlic
1 teaspoon curry powder
2 tablespoons chopped cilantro
1/2 teaspoon black pepper
1 tablespoon sugar
3 tablespoons asian fish sauce (nam pla)
1 teaspoon ground turmeric

Nutritional information

427.3
Calories
259 g
Calories From Fat
28.8 g
Total Fat
8.3 g
Saturated Fat
157.9 mg
Cholesterol
1187 mg
Sodium
6.5 g
Carbs
0.5 g
Dietary Fiber
3.7 g
Sugars
33.7 g
Protein
212g
Serving Size

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Grilled Thai-Style Chicken Recipe

Features:
    Cuisine:

    This was terrific, quick, and fairly easy to do (I'm not good at planning ahead for long marinating, but managed a 24 hour soak this time)
    Didn't have fish sauce so used low sodium soy sauce.

    Served with thin spaghetti dressed with a packaged pad thai sauce and a salad of spinach, arugula and orange segments.

    used leg quarters (drumstick+thigh) and made enough to have two leftover for lunch. Co-workers both days were envious at the smells wafting from the microwave.

    • 310 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Thai Barbecued Chicken, Although this recipe is for the grill, it could easily be converted to roasting or broiling in the oven Boneless chicken breasts or thighs would be great grilled on a George Foreman grill The cooking time includes the minimum marinating time , This was terrific, quick, and fairly easy to do (I’m not good at planning ahead for long marinating, but managed a 24 hour soak this time) Didn’t have fish sauce so used low sodium soy sauce Served with thin spaghetti dressed with a packaged pad thai sauce and a salad of spinach, arugula and orange segments used leg quarters (drumstick+thigh) and made enough to have two leftover for lunch Co-workers both days were envious at the smells wafting from the microwave , Made this intensely-flavored BBQ with chicken breasts Marinated 4 hours and that was plenty for grilling


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    Steps

    1
    Done

    Place the Marinade Ingredients in a Food Processor and Process to a Paste.

    2
    Done

    Place the Chicken in a Sealable Plastic Bag With the Marinade.

    3
    Done

    Turn the Bag Several Times So the Chicken Is Well Coated. Refrigerate For 4 Hours or Overnight, Turning the Bag Occasionally to Distribute the Marinade.

    4
    Done

    Lift the Chicken from the Marinade and Arrange It on a Lightly Greased Grill Over Low Coals.

    5
    Done

    Cook, Turning Frequently, Until the Meat Near the Bone in not Pink, About 45 Minutes.

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    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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