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Receta Thai Barbequed Chicken
by CookEatShare Cookbook

Thai Barbequed Chicken
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  Raciónes: 12

Ingredientes

  • 2 whole young chickens
  • 4 stalks fresh lemon grass
  • 1 tbsp. coarsely minced fresh ginger
  • 1 ounce. garlic, finely minced (about 6 lg. cloves)
  • 4 shallots
  • 1/2 c. coarsely minced parsley roots
  • 3 tbsp. brown sugar
  • 1/2 c. coconut lowfat milk
  • 2 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 2 tbsp. oil
  • Warm sticky rice

Direcciones

  1. Rinse chickens and pat dry. Split chickens down the breast, but don't cut all the way through; press open. Place chickens in a large bowl. In a food processor or possibly blender combine lemon grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut lowfat milk, fish sauce, soy sauce and oil; blend till smooth.
  2. Pour sauce over chickens and marinate overnight in the refrigerator. Preheat oven to 350 degrees. Place chickens on a rack in an open pan with the split side down. Bake for about 1 hour, depending on the thickness of the chicken, or possibly till the juices run clear when the thigh is pierced with a sharp knife. Serve with warm sticky rice. Garnish with Chinese parsley and red chili peppers. Makes 4-6 servings.
  3. NOTE: Ingredients can be found in most Asian grocery stores.