Panang Curry Barbecue Chicken With Lemon Grass
Adapted from a recipe by kevin rathbun, via splenda
Steps
Place chicken quarters in a large zip-top freezer bag.
Process lemon grass , garlic , red curry paste , olive oil , lime juice , splenda granular and salt in a food processor until smooth , stopping to scrape down sides.
Add coconut milk and pulse until blended.
Pour over chicken.
Seal bag and chill 4 to 6 hours , turning occasionally.
Remove chicken from marinade , discarding marinade.
Grill over indirect heat for 40-60 minutes or until done.
Ingredients
chicken quarters, lemongrass, garlic cloves, red curry paste, olive oil, fresh lime juice, splenda granular, kosher salt, unsweetened coconut milk