Kai yang (grilled chicken)

Yield: 1 servings

Measure Ingredient
1 \N Whole chicken (2.5 - 3 lbs)
1 tablespoon Fresh chopped ginger
1 tablespoon Chopped fresh garlic
1 teaspoon Ground turmeric
1 tablespoon Light brown sugar
2 tablespoons Oil
2 \N Stalks fresh lemon grass (bottom 6\" only, chopped)
2 tablespoons Chopped fresh coriander root
2 tablespoons Fish sauce (nam pla)

Rinse the chicken and pat dry. Split the chicken in half down the breast or cut into serving sized pieces.

Pound or process the lemon grass, ginger, garlic, and coriander root in a mortar, blender, or processor until a smooth paste is formed, adding a little of the oil if necessary. Add turmeric, brown sugar, fish sauce, and (remaining) oil. Blend until smooth. Pour mixture over the chicken, cover, and marinate in the refrigerator for 2 hours or (up to) overnight.

Turn the pieces periodically to allow them to marinate evenly.

Prepare hot coals for barbecuing, or preheat the broiler. Grill the chicken until the juices from the thickest part run clear, about 20-30 minutes.

##Note: this recipe works well for grilled Thai Chicken Wings, too!

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