Thai Grilled Chicken with Lemongrass and Ginger

Name: Thai Grilled Chicken with Lemongrass and Ginger
Cuisine: Thailand
Ingredients: 1 piece (3 inches) fresh ginger or galangal, peeled and coarsely chopped; 4 cloves garlic, coarsely chopped; 3 stalks lemongrass, trimmed and coarsely chopped; 1 piece (3 inches) fresh ginger or galangal, peeled and coarsely chopped; 3 tablespoons fresh cilantro root or cilantro leaves, coarsely chopped; 3 tablespoons fresh cilantro root or cilantro leaves, coarsely chopped; 1 tablespoon Freshly ground black pepper; 1½ tablespoons sugar; ⅓ cup soy sauce; 1 tablespoon curry powder; 3 tablespoons vegetable oil, plus 2 tablespoons oil for basting; 3 tablespoons vegetable oil, plus 2 tablespoons oil for basting; 1 chicken (3½ to 4 pounds), quartered (2 legs and 2 breasts); 1 chicken (3½ to 4 pounds), quartered (2 legs and 2 breasts); 1 chicken (3½ to 4 pounds), quartered (2 legs and 2 breasts); About ½ cup sweet Thai chile sauce (see Note)

Preparation info

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Ingredients

4 cloves garlic, coarsely chopped
1 piece (3 inches) fresh ginger or

Asia
Thailand
Main course
South East Asia
Spicy

Method

Advance Preparation

4 hours to overnight for marinating the chicken

Place the garlic, ginger, lemongrass, cilantro root, sugar, pepper, and curry powder in a heavy mortar and pound to a coarse paste with a pestle. Work in the soy sauce and oil. If you don’t have a mortar and pestle, combine these ingredients in a food processor and puree to a coarse pas