Thai Bbq Chicken Appetizers
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | pounds |
chicken wings
drummettes |
|
Marinade | |||
¼ | cup |
garlic
coarsely chopped |
|
1 | bunch |
cilantro
chop roots & lower stems, reserve leaves for garnish |
* |
1 | teaspoon |
turmeric
ground |
|
1 | teaspoon |
curry powder
|
|
1 ½ | teaspoons |
hot chili peppers
dried, ground |
|
1 | tablespoon |
sugar
|
|
¼ | teaspoon |
salt
|
|
3 | tablespoons |
fish sauce
thai |
|
Basting liquid | |||
½ | cup |
coconut milk
|
|
Dipping sauce | |||
½ | teaspoon |
red pepper flakes
dried, or cayenne pepper |
|
2 | cloves |
garlic
coarsely chopped |
|
1 | tablespoon |
brown sugar
|
|
¼ | teaspoon |
salt
|
|
½ | cup |
rice vinegar
chinese red |
|
1 | each |
scallions, spring or green onions
thinly sliced |
|
1 | tablespoon |
cilantro
coarsely chopped, leaves |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.4 | kg |
chicken wings
drummettes |
|
Marinade | |||
59 | ml |
garlic
coarsely chopped |
|
1 | bunch |
cilantro
chop roots & lower stems, reserve leaves for garnish |
* |
5 | ml |
turmeric
ground |
|
5 | ml |
curry powder
|
|
7.5 | ml |
hot chili peppers
dried, ground |
|
15 | ml |
sugar
|
|
1.3 | ml |
salt
|
|
45 | ml |
fish sauce
thai |
|
Basting liquid | |||
118 | ml |
coconut milk
|
|
Dipping sauce | |||
2.5 | ml |
red pepper flakes
dried, or cayenne pepper |
|
2 | cloves |
garlic
coarsely chopped |
|
15 | ml |
brown sugar
|
|
1.3 | ml |
salt
|
|
118 | ml |
rice vinegar
chinese red |
|
1 | each |
scallions, spring or green onions
thinly sliced |
|
15 | ml |
cilantro
coarsely chopped, leaves |
Directions
Preparation:
Process all marinade ingredients in a blender until smooth.
Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk.
Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
DIPPING SAUCE:
Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar.
Alternatively, put it all in a blender and blend until smooth.
Float the green onions and cilantro on top.