| 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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