This chicken barbeque is absolutely great and worth the effort. Delicious served with jasmine rice and a simple salad.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.

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  • Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.

  • Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.

Cook's Note:

Substitute curry powder for the turmeric if desired.

Nutrition Facts

487 calories; 33.2 g total fat; 94 mg cholesterol; 134 mg sodium. 17.4 g carbohydrates; 29.9 g protein; Full Nutrition


Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/10/2016
Didn't have time to grill. Served it on rice. My husband said I could make it again that's high praise. Read More