Panang Curry Barbecue Chicken With Lemon Grass

Submitted by PalatablePastime

"Adapted from a recipe by Kevin Rathbun, via Splenda"

 

• Ready In: 6hrs 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 3 lbs chicken quarters
• 3⁄4 cup sliced lemongrass (white part only)
• 12 garlic cloves
• 1 -3 tablespoon red curry paste
• 1⁄2 cup olive oil
• 1⁄2 cup fresh lime juice
• 5 tablespoons Splenda granular
• 1 tablespoon kosher salt
• 1 cup low-fat unsweetened coconut milk

directions

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.

Reviews

[Delichef]

This recipe was simple and tasty...combined it with Thai Red Curry Sauce (recipe # 60331) and Jasmine Rice for a wonderful meal.