Thai Style Barbecue Chicken

This is such an easy recipe to prepare. All of the intensely bold flavor comes from the marinade, which is packed with herbs, fragrant spices, aromatics and coconut milk. The heat of the curry and pepper is balanced with the slight sweetness from the coconut milk. Just a little prep the day ahead and let it marinate in the refrigerator overnight and then grill it the next day. This is really a one-two-three-easy recipe and anyone can become a Thai barbecue "expert" for their family and friends. The best part of this dish besides the wonderful, exotic flavor? It is totally low in carbohydrates. I hope you enjoy!

Thai Style Barbecue Chicken

Ingredients:

8 - 4 ounce boneless skinless chicken breasts

1 Tbsp. cilantro, chopped

8 large cloves garlic, chopped

1/4 cup shallots, chopped

2 tsp. white pepper

1 Tbsp. coriander

2 tsp. yellow curry powder

2 tsp. Thai fish sauce (Nahm Bplah)

1 tsp. Splenda

1/2 cup coconut milk

Blend all of the marinade ingredients together in a large vessel and arrange the chicken so that all of the pieces are coated. Cover with plastic wrap and refrigerate overnight.

Remove the chicken from the marinade, discard the marinade and wipe any solids from the chicken with a paper towel. Preheat a cast iron grill pan on high until extremely hot. Grill the chicken about 4 minutes per side for the thin cut breasts or until done, no longer pink inside and the juices run clear. This can also be done on your outdoor barbecue grill.

Note ~ This recipe can be halved to serve four.

Nutrition Facts

8 Servings

Amount Per Serving
Calories 177.2
Total Fat 6.0 g
Saturated Fat 4.9 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 74.9 mg
Sodium 168.3 mg
Potassium 45.4 mg
Total Carbohydrate 4.0 g
Dietary Fiber 0.6 g
Sugars 1.0 g
Protein 28.3 g