Thai Barbeque Chicken
25 February 2009 Labels: Barbeque, Chicken, Thai recipe 4 comments
THAI BARBEQUE CHICKEN
This is a recipe from a book Keo's Thai Cuisine by Keo Sananikone. He owns the Mekong and Temples of Thai Cuisine restaurants in Hawaii. This barbequed chicken is very good, you can detect a hint of coconut milk, lemon grass and ginger so it is important to marinate the chicken for more than an hour. To achieve crispy skin, I increased the temperature to 500 degF at the last 15 minutes of baking.
THAI BARBEQUE CHICKEN
1 whole chicken
2 stalks fresh lemon grass
1/2 tbsp coarsely chopped fresh ginger
3 large garlic cloves
2 shallots
1 1/2 tbsp brown sugar
1/4 cup coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp cooking oil
Rinse chickens and pat dry. Split chicken down the breast but do not cut all the way throug; press open. Place chicken in a large bowl. In a food processor or blender combine the rest of the ingredients and blend until smooth. Pour this sauce over the chicken and marinate overnight in the refrigerator.
Preheat oven to 350degF. Place chicken on a rack with the split side down. Bake for about 1 hour, depending on the thickness of the chicken, or until the juices run clea when the thigh is pierced with a sharp knife. I use a cooking thermometer to check the temperature of the thickest part of the thighs.
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THAI BARBEQUE CHICKEN
1 whole chicken
2 stalks fresh lemon grass
1/2 tbsp coarsely chopped fresh ginger
3 large garlic cloves
2 shallots
1 1/2 tbsp brown sugar
1/4 cup coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp cooking oil
Rinse chickens and pat dry. Split chicken down the breast but do not cut all the way throug; press open. Place chicken in a large bowl. In a food processor or blender combine the rest of the ingredients and blend until smooth. Pour this sauce over the chicken and marinate overnight in the refrigerator.
Preheat oven to 350degF. Place chicken on a rack with the split side down. Bake for about 1 hour, depending on the thickness of the chicken, or until the juices run clea when the thigh is pierced with a sharp knife. I use a cooking thermometer to check the temperature of the thickest part of the thighs.
SUBSCRIBE BY EMAIL HERE
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i was kinda wondering where is kusinera sa amerika, i was looking for the old layout, iba na pala. glad that i found your blog again, i love your posts. cheers!
Hi Maggie,
Thank you. You should consider subscribing to my feeds so you'll get new recipes delivered to your Inbox. :o)
It's like a Mexican food too :d ! I'm interested how you cook the yellow rice next time ;) !
Hi! I am inspired ti cook and also make a blog for my cooking lesson/experiences. You are one of my favorite references. Thanks!