2 stalks fresh lemongrass
2T chopped fresh ginger
2 T chopped cilantro
1 ½ C llight soy sauce
1 tsp ground pepper
2 T red curry paste
2 pounds chicken parts, breasts & thighs, bone –in
Remove grassy parts of lemongrass, leaving stalks about 6 inches long and cutting off and hard root section. Using blunt edge of knife, bruise each stalk then chop. Combine marinade ingredients in blender & process until smooth. Pour into nonreactive bowl
and add chicken. Marinate covered in the fridge 4 hours or better yet, overnight.
Remove from marinade and grill chicken over high heat until brown all over then lower the heat and cook through – 20 to 30 minutes.
Sweet and Spicy Sauce
( so good that I recommend you double this recipe)
1 T finely chopped thai chiles
½ C white vinegar
1 tsp salt
2 T sugar
1 tsp finely chopped garlic
Combine in a small saucepan and bring to a boil while stirring. Reduce heat and simmer for a few minutes until slightly thickened.