Thai bbq chicken appetizers

Yield: 1 servings

Measure Ingredient
3 pounds Chicken wing drummettes
¼ cup Coarsely chopped garlic
1 bunch Cilantro chop roots & lower stems, reserve leaves for garnish
1 teaspoon Ground turmeric
1 teaspoon Curry powder
1½ teaspoon Ground dried chilis (cayenne or equivalent)
1 tablespoon Sugar
¼ teaspoon Salt
3 tablespoons Thai fish sauce (filipino or vietnamese is ok, too)
½ cup Coconut milk (canned is ok)
½ teaspoon Dried chili flakes OR- cayenne
2 Garlic cloves coarsely chopped
1 tablespoon Brown sugar
¼ teaspoon Salt
½ cup Chinese red rice vinegar
1 Green onion; thinly sliced
1 tablespoon Coarsely chopped cilantro (leaves)

MARINADE

BASTING LIQUID

DIPPING SAUCE

Preparation: ============ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight.

Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top.

From: arielle@... (Stephanie da Silva)

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