Thai Barbecued Chicken

  • Yield: 4 servings


4pieces chicken leg quarters
1teaspoon ground tumeric
32pieces coriander stems, chopped
1teaspoon white pepper
3cloves garlic, chopped
1/4teaspoon salt
1/2cup tamarind nectar
2tablespoons fish sauce
1/2cup coconut milk


In blender container, place coriander stems, garlic, fish sauce, turmeric, white pepper and salt. Blend 45 seconds; add tamarind nectar and blend 1 more minute. Add coconut milk and blend 1 minute. Arrange chicken in bowl in single layer. Pierce chicken with fork and pour marinade over, making sure it goes under skin. Pierce again several times with fork. Cover, refrigerate and marinate at least 2 hours or overnight. Remove chicken from marinade and place in single layer in baking dish; brush with marinade. Pour remaining marinade in small oven-proof container and place both chicken and marinade in 350­F. oven for 25 minutes. Remove chicken to prepared charcoal grill, skin side up, about 6 inches from heat. Cook, turning and basting with heated sauce, about 10 minutes per side or until brown and fork can be inserted in chicken with ease. If desired, for hotter taste, serve with red curry sauce (available in powder form at food specialty shops).