| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Chinese | Poultry, Chinese, Grilling, Ethnic | 6 | Servings |
INGREDIENTS
| 8 | Chicken thighs —marinade—– | |
| 3 | tb | Minced garlic |
| 1 | ts | Curry powder |
| 2 | tb | Chopped cilantro |
| 1/2 | ts | Black pepper |
| 1 | tb | Sugar |
| 3 | tb | Fish sauce |
| 1 | ts | Tumeric; ground |
INSTRUCTIONS
Recipe by: Everybody's Wokking by Martin Yan 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 ocassionally to distribute the marinade. Lift the chicken from the marinade and arrange it on a lightly greased gril over low coals. Cook, turning frequently, until the meat near the bone in not pink, about 45 minutes. Can be cooked under the broiler indoors.
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