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Thai Barbecue Chicken

  • 4servings
  • 20minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Manganese, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Chicken

  2. 2 tsp. curry powder

  3. 1 tsp. turmeric

  4. 1 tsp. salt

  5. 1/4 tsp. black pepper

  6. 1/2 cup coconut milk

  7. 3 Tbsp. minced cilantro , including stems

  8. 3 Tbsp. minced garlic

  9. 3 Tbsp. minced onion

  10. 1 Tbsp. sugar

  11. 1 (3 - 4 lb) chicken , quartered Apricot Sauce

  12. 1/2 cup apricot preserves or jam

  13. 1/4 cup apricot nectar

  14. 1 tsp. Thai or Chinese-style chile sauce

Instructions Jump to Ingredients ↑

  1. Combine curry powder, turmeric, salt, pepper, coconut milk, cilantro, garlic, onion and sugar. Rub chicken with marinade. Marinate in refrigerator at least 4 hours or overnight.

  2. Roast chicken at 350 degrees 45 minutes. Broil 3 to 5 minutes on each side or until dark golden brown. Serve with Apricot Sauce.

  3. Combine apricot preserves, apricot nectar and chile sauce in small saucepan. Heat, stirring, until mixture is blended and comes to a boil.

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