Panang Curry Barbecue Chicken With Lemon Grass

Total Time
6hrs 50mins
Prep 6 hrs
Cook 50 mins

Adapted from a recipe by Kevin Rathbun, via Splenda


  1. Place chicken quarters in a large zip-top freezer bag.
  2. Process lemon grass, garlic, red curry paste, olive oil, lime juice, Splenda granular and salt in a food processor until smooth, stopping to scrape down sides.
  3. Add coconut milk and pulse until blended.
  4. Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
  5. Remove chicken from marinade, discarding marinade.
  6. Grill over indirect heat for 40-60 minutes or until done.
Most Helpful

This recipe was simple and tasty...combined it with Thai Red Curry Sauce (Thai Red Curry Sauce) and Jasmine Rice for a wonderful meal.

Delichef August 18, 2008