Thai Barbecue Chicken
This recipe is just like the Thai BBQ Chicken they served at the old Chan Dara restaurant in Hollywood, which was a favorite hangout of ours back in the 80’s!
2 tsp. curry powder
1 tsp. turmeric
1 tsp. salt
¼ tsp. black pepper
½ cup coconut milk
3 Tbsp. minced cilantro, including stems
3 Tbsp. minced garlic
3 Tbsp. minced onion
1 Tbsp. sugar
1 (3 - 4 lb) chicken, quartered
½ cup apricot preserves or jam
¼ cup apricot nectar
1 tsp. Thai or Chinese-style chile sauce
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.
Roast chicken at 350 degrees 45 minutes. Broil 3 to 5 minutes on each side or until dark golden brown. Serve with Apricot Sauce.
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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- Recipe byTammy Wexler
- Viewed 119 times
PREP TIME: 20 min
TOTAL TIME: 5 hr (including marinating time)
I've made this with boneless, skinless chicken breasts, but it's not as flavorful or as impressive a presentation. Roasting time is much less too.
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