Bangkok Barbecued Chicken

Treat your tastebuds to an exotic barbecue experience with Bangkok Barbecued Chicken! This juicy Thai chicken is the best of coconut and curry and just what your summer barbecue needs.

Notes

Roasting method: Roast the chicken, meat side up, at 425 degree F for about 40 minutes, or until the juices run clear when you pierce leg joint with a fork. Baste occasionally during the roasting. When the chicken is done, place it under the broiler until skin is crisp.

Ingredients

2 frying chickens, about 3 1/2 pounds each, cut in half
14 ounces coconut milk, unsweetened
2 tablespoons yellow curry paste, or 1 tablespoon curry powder
2 tablespoons Thai fish sauce
6 cloves garlic, chopped
1/3 cup cilantro, chopped with stems
2 1/2 tablespoons brown sugar or brown sugar substitute
1/2 tablespoon white pepper

Instructions

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 3 to 12 hours, turning occasionally to coat evenly.
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 and baste the chicken frequently with the marinade.
Chop into serving pieces on a cutting board.
Arrange the chicken pieces on a large serving platter and serve hot, warm, or at room temperature with Sweet and Spicy Dipping Sauce.

Sweet and Spicy Dipping Sauce:

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

In a small sauce pan, combine the vinegar and 1/2 cup of sugar, reserving the other 1/2 cup.
Bring to a low boil over medium-high heat, stirring occasionally.
Lower the heat to medium and stir in reserved sugar.
Cook for 2 minutes, stirring frequently as the mixture comes to a boil.
Reduce the heat to low and add salt. Simmer for 5 minutes, stirring occasionally.
Stir in the chili-garlic sauce and remove from heat.
Serve at room temperature. Covered and refrigerated, this sauce will keep for 2-3 weeks.