Charcoal Grilled Chicken
|Chicken pieces||2 Pound (1 Kilogram)|
|Red chilies||4 , chopped (Fresh)|
|Garlic||4 Clove (20 gm), chopped|
|Fresh coriander||3 , chopped (Cilantro Roots)|
|Lemon grass stalks/1 teaspoon dried lemon grass soaked in hot water until soft||2 , chopped (Fresh)|
|Lime juice||3 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Coconut cream||8 Fluid Ounce (1 Cup /250 Milliliter)|
|Sweet chili sauce||1 Tablespoon|
1. Place chicken in a ceramic or glass dish and set aside.
2. Place chillies, garlic, coriander (cilantro) roots, lemon grass, lime juice and soy sauce in a food processor and process to make paste. Mix paste with coconut cream and pour over chicken. Marinate for 1 hour.
3. Drain chicken and reserve marinade. Cook chicken over a slow charcoal or gas barbecue or under a preheated low grill, brushing frequently with reserved marinade, for 25-30 minutes or until chicken is tender. Serve with chilli sauce.