INGREDIENTS

INSTRUCTIONS

Remove the grassy tops of the lemon grass, leaving stalks about 6 inches
long, and cut off any hard root section. Using the blunt edge of a large
knife or cleaver, bruise each stalk all over, then chop. Combine marinade
ingredients in blender, process until smooth and pour into a nonreactive
bowl. Add chicken, turning to coat all over. Cover and refrigerate at least
4 hours or overnight. Meanwhile, combine the sauce ingredients in a small
saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3
minutes, or until thickened slightly, then remove from heat. Prepare grill
or preheat broiler. Remove chicken from marinade, and grill or broil
breasts and thighs until golden brown on all sides over high heat, starting
chicken skin-side down first. Then move chicken to a medium-hot part of the
grill or broiler until cooked through, 20 to 30 minutes total. Serve with
the Sweet and Spicy Sauce. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A46 broadcast 12-16-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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