Leroy Brown’s Thai BBQ Chicken

Name: Leroy Brown’s Thai BBQ Chicken
Yield: Serves 4-6
Cuisine: Thailand
Ingredients: 2 tablespoon yellow curry paste (or 1 tablespoon curry powder); 2 tablespoon yellow curry paste (or 1 tablespoon curry powder); 6 cloves garlic, roughly chopped; 2 tablespoon Thai fish sauce; 1 can (14 oz) unsweetened coconut milk; ⅓ cup loosely packed chopped cilantro; 2½ tablespoons golden brown sugar; ½ tablespoon white pepper; 2 frying chickens, about 3 ½ pounds each, split in half

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Inspired by a dish I had in a now-closed Thai restaurant on the South side of Chicago on a college trip there in the 1960’s. Best chicken I’d ever had.

Ingredients

1 can (14 oz) unsweetened coconut milk
2 tablespoon yellow curry paste

Asia
Thailand
Main course
Gluten-free
South East Asia

Method

Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, sugar, and pepper in a blender. Blend until smooth. Put chicken pieces in Ziploc bag and pour the marinade over the chicken halves. Marinate in the refrigerator for at least 5 hours or, better yet, overnight. Turn occasionally to coat each half.

Build a hot charcoal fire or preheat a gas grill to high (500° to 600°). D