Thai BBQ Chicken Appetizers

Course : Appetizers
Serves: 1
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3 pounds chicken wing drummettes
1/4 cup garlic coarsely chopped
1 bunch cilantro, chop roots and lower stems reserve leaves for g
1 teaspoon ground turmeric
1 teaspoon curry powder
1 1/2 teaspoons ground dried chilies, cayenne or equivalen
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons Thai fish sauce (nam pla)
1/2 cup coconut milk -- (canned is ok)
1/2 teaspoon dried chili flakes or- cayenne
2 cloves garlic coarsely chopped
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 cup Chinese red rice vinegar
1 medium green onion -- thinly sliced
1 tablespoon coarsely chopped cilantro -- (leaves)

Preparation / 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.

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