Recipe by Mercy
Although this recipe is for the grill, it could easily be converted to roasting or broiling in the oven. Boneless chicken breasts or thighs would be great grilled on a George Foreman grill. The cooking time includes the minimum marinating time.
Top Review by Catte Nappe
This was terrific, quick, and fairly easy to do (I'm not good at planning ahead for long marinating, but managed a 24 hour soak this time) Didn't have fish sauce so used low sodium soy sauce. Served with thin spaghetti dressed with a packaged pad thai sauce and a salad of spinach, arugula and orange segments. I used leg quarters (drumstick+thigh) and made enough to have two leftover for lunch. Co-workers both days were envious at the smells wafting from the microwave.
- 8 chicken thighs
- 3 tablespoons minced garlic
- 1 teaspoon curry powder
- 2 tablespoons chopped cilantro
- 1⁄2 teaspoon black pepper
- 1 tablespoon sugar
- 3 tablespoons asian fish sauce (nam pla)
- 1 teaspoon ground turmeric
Directions See How It's Made
- Place the marinade ingredients in a food processor and process to a paste.
- Place the chicken in a sealable plastic bag with the marinade.
- Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag occasionally to distribute the marinade.
- Lift the chicken from the marinade and arrange it on a lightly greased grill over low coals.
- Cook, turning frequently, until the meat near the bone in not pink, about 45 minutes.