Kevin Rathbun’s Panang Curry Barbecue Chicken With Lemon Grass
Chicken is marinated in a coconut curry sauce with lemongrass and then grilled before serving.
- Serves: 4
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 4 Hours 30 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 4
Serving Size: 1/4 of whole chicken.
- Amount Per Serving
- Calories:
- 1120
- Calories from Fat:
- 810
- Total Fat:
- 91g
- Saturated Fat:
- 29g
- Cholesterol:
- 255mg
- Sodium:
- 1880mg
- Total Carbs:
- 12g
- Dietary Fiber:
- 1g
- Sugars:
- 3g
- Protein:
- 65g
DIRECTIONS
Place chicken quarters in a large zip-top freezer bag.
Process lemon grass, garlic, red curry paste, olive oil, lime juice, SPLENDA® Granulated Sweetener and salt in a food processor or blender until smooth, stopping to scrape down sides . Add coconut milk and pulse until blended. Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Grill over medium-high heat 10 minutes on each side or until done.
INGREDIENTS
- 1 (3 pound) whole chicken, quartered
- 3/4 cup sliced lemon grass (white part only)
- 12 garlic cloves
- 3 tablespoons red curry paste
- 1/2 cup olive oil
- 1/2 cup fresh lime juice
- 5 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon kosher salt
- 1 cup coconut milk
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