After a great meal last night and Lazy Bastard back in top form at the stove an eerie calm descended on Snowy Palms and we all know a calm breeze always ushers in change at the Inn.
2 lbs
chicken legs, thighs or breast
1 can
coconut milk (14 oz)
6 cloves garlic, minced or pressed
1 tsp salt
1 tsp ground
black pepper
1 stalk fresh
lemongrass (4 - 2" lengths)
2 Tbsp fish Sauce
2 Tbsp Kecap Manis (sweet soy sauce)
2 Tbsp sugar
2 Tbsp dry
sherry
2 tsp
turmeric
2 Tbsp
minced cilantro (optional)
Place all
ingredients except the coconut milk and sweet soy sauce in a food processor.
Pulse until finely ground, paste-like.
Place processed ingredients in a bowl then add the coconut milk and the sweet soy sauce (kecap manis). Mix well.
Place the chicken into the marinade and mix to coat well. I normally use a ziplock freezer bag to do this.
Once the chicken and marinade is in the bag, squeeze to mix and coat all the pieces then press down on the bag as you zip it closed to remove as much air as possible. By removing as much air as possible the chicken will stay submerged in the marinade, which is a good thing.
Place in the fridge for at least 6 hours, overnight is even better.
Place
chicken on a hot barbeque and cook, turning once, until internal temperature
reaches 160°
F.
Remove from heat and let rest for 5 minutes before serving.
Snowy Palms Resort