Panang Curry Barbecue Chicken With Lemon Grass

Adapted from a recipe by Kevin Rathbun, via Splenda

• Ready In: 6 hrs 50 mins
• 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.