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Barbecued/Rotisserie Chicken Bangkok

A home-style Barbecued/Rotisserie Chicken Bangkok Style made with Unsweetened Coconut Milk I Like Chaokoh Brand, Garlic, Loosely Packed Chopped Cilantro, Date Palm Sugar Brown Sugar Be Used As Substitute, and White Pepper. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 14 oz
• 6
• 1/3 cup
• 2 1/2 tbsp
• 1/2 tbsp

Method (preview)

1. 1

   Place chicken halves skin, side up, in shallow roasting pan.

2. 2

   Lightly score the chicken to allow the marinade to penetrate.

3. 3

   Set aside.

4. 4

   Combine the coconut milk, curry paste, fish sauce, garlic, cilantro, sugar and pepper in a blender. Blend until smooth.

5. 5

   Pour the marinade over the chicken, then turn halves over.

6. 6

   Spoon some of the marinade into the cavities.

7. 7

   Marinate in refrigerator for at least 3 hours up to 24 hours, turning occasionally to coat chicken.

8. 8

   Contributed to the FareShare Gazette by Mary-Anne; 26 June 2005. www.fareshare.net