Also from "Hot & Spicy Chicken" by Valerie Ferguson
3 1/2 lb chicken, cut into 8-10 pieces (we used 24oz breast meat cut into strips to skewer)
lime wedges and red chilies to garnish
To make the marinade place the following in a blender or food processor and process until smooth:
2 lemon grass stalks, chopped
1 inch piece fresh ginger root, chopped
6 garlic cloves
4 shallots
1/2 bunch fresh cilantro
1 tbsp sugar
1/2c coconut milk (i tossed in the whole can)
2 tbsp fish sauce
2 tbsp soy sauce
Place your chosen chicken pieces in a large ziploc style bag, add marinade, squeeze out air and zip. marinate 4 hours or overnight in the fridge.
prepare the grill or heat hte oven to 400 degrees fahrenheit (we grilled). cook the chicken 20-40 minutes (depending on the cuts you use), brushing with marinade (Instead of brushing with the marinade, we grilled the chicken on skewers and heated the marinade in a pan, boiling for over 2 minutes to kill bacteria, and used that as a sauce over the chicken with rice. yum)
Didn't calculate the nutritional data. eat 4 oz chicken, 3/4 rice, a few tbsp sauce and some green beans. tasty and healthy :)
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