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Print this Recipe    Thai Bbq Chicken

BARBECUED CHICKEN, BANGKOK STYLE (Kai Yang Bangkok) Thai
serves 4-6

2 frying chickens, (about 3 1/2 pounds each) split in half
1 can (14 oz) unsweetened coconut milk
2 tablespoons yellow curry paste or 1 tablespoon curry powder
2 tablespoons Thai fish sauce (nam pla)
6 cloves garlic, roughly chopped
1/3 cup loosely packed chopped cilantro, including the stems
2 1/2 tablespoons golden brown sugar
1/2 tablespoon white pepper

Place the chicken halves, skin side up in a shallow roasting pan.
Lightly score the chicken to allow the marinade to penetrate. Set
aside. Combine the coconut milk, curry paste, fish sauce, garlic,
cilantro, sugar and pepper in a blender. Blend until smooth. Pour
the marinade over the chicken halves, then turn them skin side
down. Spoon some of the marinade into the cavities. Marinate in
the refrigerator for at least 3 hours or overnight. Turning
occasionally to coat each half.

Grilling method. Build a hot charcoal fire or preheat a gas grill.
Arrange the chicken halves on the grill and cook for about 30
minutes or until the juices run clear when you pierce the leg joint
with a fork. Turn the chicken now and then and baste frequently
with the marinade.

Roasting method: Roast the chicken, meat side up, in a 425 deg F.
oven for about 40 minutes, or until the juices run clear when you
pierce leg joint with a fork. Baste once or twice during the
roasting. When the chicken is done, place it under the broiler for
a few minutes to crisp the skin and give it a bit of char.

Transfer the chicken to a cutting board and chop into serving pieces
wit a cleaver or heavy chef's knife. Each chicken half can yield
5 pieces. Arrange the chicken pieces on a large serving platter
and serve hot, warm or at room temperature with the dipping sauce.


Sweet and Spicy Dipping Sauce (Nam jeem kai yang)
makes about 1 1/2 cups

1/2 cup distilled white vinegar
1 cup sugar
1/2 teaspoon salt
1 tablespoons Chinese-style chili-garlic sauce

In a small sauce pan, combine the vinegar and 1/2 cup of the sugar.
Bring to a low boil over medium-high heat, stirring occasionally.
Lower the heat to medium and stir in the rest of the sugar. cook
for 2 minutes, stirring frequently as the mixture comes to a boil.
Reduce the heat to low and add the salt. Simmer for 5 minutes,
stirring occasionally. Stir in the chili-garlic sauce and remove
from the heat. Let cook and serve at room temperature.

Covered and refrigerated, this sauce will keep for 2-3 weeks.

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