Ingredients Jump to Instructions ↓

  1. 8 Chicken thighs

  2. Marinade

  3. 3 tablespoons 45ml Minced garlic

  4. 1 teaspoon 5ml Curry powder

  5. 2 tablespoons 30ml Chopped cilantro

  6. 1/2 teaspoon 2 1/2ml Black pepper

  7. 1 tablespoon 15ml Sugar

  8. 3 tablespoons 45ml Fish sauce

  9. 1 teaspoon 5ml Turmeric - ground

Instructions Jump to Ingredients ↑

  1. Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag occasionally to distribute the marinade.

  2. Lift the chicken from the marinade and arrange it on a lightly greased grill over low coals.

  3. Cook, turning frequently, until the meat near the bone in not pink, about 45 minutes. Can be cooked under the broiler indoors.


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