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Thai BBQ Chicken Appetizers

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3 pounds chicken wing drummettes
***MARINADE***
1/4 cup coarsely chopped garlic
1 bunch cilantro, chop roots and lower stem
; reserve leaves for g
1 teaspoon ground turmeric
1 teaspoon curry powder
1 1/2 teaspoons ground dried chilies, cayenne or eq
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons Thai fish sauce (nam pla)
***BASTING LIQUID***
1/2 cup coconut milk; (canned is ok)
***DIPPING SAUCE***
1/2 teaspoon dried chili flakes or- cayenne
2 garlic cloves coarsely chopped
1 tablespoon brown sugar
1/4 teaspoon salt
1/2 cup Chinese red rice vinegar
1 green onion; thinly sliced
1 tablespoon coarsely chopped cilantro; (leaves)

Preparation: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. Posted to the BBQ List by Carey Starzinger on Jul 01, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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