Kevin Rathbuns Panang Curry Barbecue Chicken With Lemon Grass Recipe

Kevin Rathbuns Panang Curry Barbecue Chicken With Lemon Grass Recipe

  • 1 (3 pound) whole chicken, quartered
  • 3/4 cup sliced lemon grass (white part only)
  • 12 garlic cloves
  • 3 tablespoons red curry paste
  • 1/2 cup olive oil
  • 1/2 cup fresh lime juice
  • 5 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 1 tablespoon kosher salt
  • 1 cup coconut milk
  1. Place chicken quarters in a large zip-top freezer bag.
  2. Process lemon grass, garlic, red curry paste, olive oil, lime juice, SPLENDA(R) Granulated Sweetener and salt in a food processor or blender 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.
  3. Remove chicken from marinade, discarding marinade.
  4. Grill over medium-high heat 10 minutes on each side or until done.
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