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Kai Yang (Grilled Chicken): Date Added: 10 Nov 2009
Listed in: Barbecue / BBQ - Poultry

1 whole chicken (2.5 - 3 lbs)
1 tablespoon fresh chopped ginger
1 tablespoon chopped fresh garlic
1 teaspoon ground turmeric
1 tablespoon light brown sugar
2 tablespoon oil
2 stalks fresh lemon grass (bottom 6; only, chopped)
2 tablespoon chopped fresh coriander root
2 tablespoon fish sauce (nam pla)

Cooking Instructions

Rinse the chicken and pat dry. Split the chicken in half down the breast or cut into serving sized pieces.

Pound or process the lemon grass, ginger, garlic, and coriander root in a mortar, blender, or processor until a smooth paste is formed, adding a little of the oil if necessary.

Add turmeric, brown sugar, fish sauce, and (remaining) oil. Blend until smooth. Pour mixture over the chicken, cover, and marinate in the refrigerator for 2 hours or (up to) overnight. Turn the pieces periodically to allow them to marinate evenly.

Prepare hot coals for barbecuing, or preheat the broiler. Grill the chicken until the juices from the thickest part run clear, about 20-30 minutes.

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