Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Thai Barbecued Chicken

4-large garlic cloves
1-large shallot, roughly chopped
1-one-inch piece of fresh ginger, roughly chopped
1-medium jalapeno chile pepper, stem remove and roughly chopped
1-cup lightly packed fresh basil leaves
1/2-cup coconut milk
2-tbsps fresh lime juice
1-tbsp brown sugar
1-tbsp fish sauce
1-tbsp soy sauce
1/2-tsp ground cumin

1-whole chicken, 4-5-lbs

In a food processor, process garlic, shallots, Ginger, and the jalapeno until finely minced
Add the Basil and process until finely chopped
Add the remaining marinade ingredients and process until well combined
Cut the chicken into 6 pieces
Cut 3 or 4 slashes, about 1/2 inches deep, into the meatier side of the breast and leg-thigh pieces
Place the chicken pieces in a large plastic resealable bag and pour in the marinade
Press the air out of the bag and seal tightly
Turn the bag to distribute the marinade
Place the bag in a bowl and refrigerate for 4-6 hours, or up to 12 hours, turning occasionally
Remove the chicken pieces from the bag and discard the marinade
Grill skin side down over indirect medium heat until fully cooked
The breast and wing pieces will take about 30 minutes
The leg-thigh pieces will take about 40 minutes
During the last 10 minutes of grilling time, move the chicken over direct medium heat until well browned all over, turning once

4 servings