Sunday, September 11, 2005
This is from "101 Garlic Recipes," by Publications International.
1 cup coarsely chopped cilantro
2 jalapeno peppers, coarsely chopped (I removed the seeds from one and left the other)
8 cloves garlic, peeled and chopped
2 tablespoons fish sauce(available in any grocery store and should always be in your fridge for stir fries)
1 tablespoon packed brown sugar
1 teaspoon curry powder
Grated peel of 1 lemon
1 cut-up frying chicken (3-4 pounds)
Place cilantro, peppers, garlic, fish sauce, brown sugar, curry powder and lemon peel in blender or processor and blend to form a coarse paste.
Rinse chicken pieces; pat dry. Work fingers between skin and meat on breast and thigh pieces. Rub about 1 teaspoon of the seasoning paste under the skin of each piece. Rub chicken pieces on all sides with the remaining paste. Place chicken in a large zip-top bag and marinate in fridge for 3 to 4 hours or overnight.
Prepare grill with charcoal over to the side. Grill the chicken, alternating between direct and indirect heat, until done, about 40 minutes.
Can be cooked in the oven at 375 for 30-45 minutes.