Thai Barbecued Chicken
|Minced garlic||3 Tablespoon|
|Finely chopped cilantro||2 Tablespoon (Chinese Parsley)|
|Ground turmeric||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Fish sauce||3 Tablespoon|
|Chicken thighs||3 Pound (8 Thighs)|
1. Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag occasionally to distribute the marinade.
2. Lift the chicken from the marinade and arrange it on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals. Cook, turning frequently, until the meat near the bone is no longer pink when pierced, about 45 minutes. To cook indoors, place the chicken pieces in a large shallow baking pan and bake uncovered at 375° until the meat is no longer pink near the bone, about 40 minutes.