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Kevin Rathbun's Panang Curry Barbecue Chicken With Lemon Grass

By: Maker of SPLENDA® Sweetener Products

"Chicken is marinated in a coconut curry sauce with lemongrass and then grilled before serving."

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Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
4 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (3 pound) whole chicken, quartered
3/4 cup sliced lemon grass (white part only)
12 garlic cloves
3 tablespoons red curry paste
1/2 cup olive oil
1/2 cup fresh lime juice
5 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon kosher salt
1 cup coconut milk

Directions

Place chicken quarters in a large zip-top freezer bag.
Process lemon grass, garlic, red curry paste, olive oil, lime juice, SPLENDA® Granulated Sweetener and salt in a food processor or blender until smooth, stopping to scrape down sides . Add coconut milk and pulse until blended. Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Grill over medium-high heat 10 minutes on each side or until done.

Footnotes

FOOTNOTE

Serving Size: 1/4 of whole chicken

Nutritional Information

Amount Per Serving Calories: 1130 | Total Fat: 90.5g | Cholesterol: 255mg Powered by ESHA Nutrient Database

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