Nyonya Style Grilled Lemon Chicken
|Broiler fryer chicken||3 1⁄2 Ounce (1 Whole)|
|Lemongrass stalks/2 teaspoons freshly grated lemon peel||2 (Fresh)|
|Light coconut milk/Canned coconut milk||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Finely minced gingerroot||1⁄2 Teaspoon (Fresh)|
|Garlic cloves||2 Large, finely minced|
|Indonesian soy sauce||1 Tablespoon|
|Red cayenne pepper||1⁄4 Teaspoon|
|Tamarind concentrate||1⁄2 Teaspoon, mixed with 2 tablespoons water / 2 tablespoons fresh lime / lemon juice|
|Water/Fresh lime / lemon juice||2 Tablespoon|
To cut up chicken, remove wing tips with poultry shears or a large sharp knife.
Remove backbone by cutting through chicken ribs on either side of backbone from neck to tail.
Turn chicken over, breast up.
Break breastbone and flatten chicken by firmly striking breast with heel of hand or a heavy kitchen mallet.
If using lemongrass, remove tough outer stalks.
Smash inner stalks, thinly slice and mince finely.
In a large bowl, combine lemongrass or lemon peel and remaining ingredients.
Coat chicken with marinade mixture.
Place chicken in a shallow baking dish; pour on marinade.
Cover and refrigerate at least 4 hours or overnight.
Preheat charcoal grill 30 minutes.
Grill chicken, turning several times and basting often with marinade, over moderate heat 25 to 30 minutes or until juices run clear.