1/3 c. soy sauce
3 tbsp. vegetable oil
1/2 tsp. ground ginger
1/4 tsp. black pepper
1 clove garlic, minced
2 1/2 lbs. cut-up chicken wings

Mix all ingredients except chicken wings. Combine well and stir in wings. Cover and refrigerate overnight. Remove from marinade and bake in a preheated 375 degree oven for 1 hour. Baste occasionally with leftover marinade. These can also be grilled over charcoal, if desired. Serves 4-6.

Prep Time: 20 Minutes
Cook Time: 16 Minutes
Ready In:1 Day 36 Minutes
Servings: 6

INGREDIENTS:
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 lime, zested and juiced
1/4 teaspoon crushed red pepper flakes
1/2 cup water
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon white sugar
6 skinless, boneless chicken breast halves

DIRECTIONS:
In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

INGREDIENTS:

* 2-4 chicken breasts, or 1 package chicken thighs
* 1/2 cup coconut milk
* MARINADE:
* 1 stalk lemongrass, yellow section sliced finely (tough outer leaves and bulb removed)
* 2 Tbsp. corriander seeds, pounded with pestle & mortar (or ground in a coffee grinder)
* 2 Tbsp. fish sauce (available at Asian grocers)
* 1 tsp. shrimp paste (available at Asian grocers)
* 1 tsp. brown sugar
* 1-2 small green chillies, de-seeded (or seeds left in if you like it extra spicy)
* 2 cloves garlic
* 1 thumb-size piece of galangal (or ginger), peeled and sliced
* 3-4 kaffir lime leaves, frozen (look for these in the freezer at your Asian grocer)
* 1 cup fresh coriander, including the stems (plus keep some extra coriander leaves for later)
* 1 tsp. dark soy sauce
* 1/2 can coconut milk
* 1 cup Thai holy basil or sweet basil (plus keep some extra aside for later)

PREPARATION:

1. Place all marinade ingredients in a food processor. Process well to form a paste.
2. Place chicken in a bowl and pour half the marinade over. Stir the chicken pieces and marinade to combine.
Set remaining half aside for later.
3. Cover and place chicken in the refrigerator for at least 1 hour prior to cooking – or longer if possible (up to 8 hours, or overnight).
4. Grill the chicken on a stovetop grill, or outside on the barbeque. Depending on the thickness of the meat and the heat of your BBQ, the chicken may take anywhere from ten minutes to half an hour to cook.
5. For the first half of the cooking process, as you grill, baste the chicken with remaining marinade from the bowl.
6. While chicken is grilling, place remaining marinade/paste in a sauce pan. Add 1/2 can of coconut milk and stir over medium-high heat. When sauce has reached a boil, reduce to a simmer, keeping it warm until chicken is cooked.
7. This dish can be served 2 ways. Either serve the grilled chicken as is, with rice or potatoes and green curry sauce on the side (e.g. in a gravy boat), along with garnishes (coriander and basil leaves). OR, plate the grilled chicken, pouring curry sauce over. Top with a sprinkling of fresh coriander and basil leaves, and serve with rice or potatoes.

Recipe Summary
Difficulty: Easy
Prep Time: 12 hours
Cook Time: 45 minutes
Yield: 4 to 6 servings
User Rating:

Marinade:
2 stalks fresh lemon grass
2 tablespoons chopped fresh ginger
2 tablespoons chopped cilantro
1 1/2 cups light soy sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons red curry paste
2 pounds chicken breasts and thighs, on the bone
Sweet and Spicy Sauce:
1 tablespoon finely chopped chiles
1/2 cup white vinegar
1 teaspoon salt
2 tablespoons sugar
1 teaspoon finely chopped very fresh garlic

Remove the grassy tops of the lemon grass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over, then chop. Combine marinade ingredients in blender, process until smooth and pour into a nonreactive bowl. Add chicken, turning to coat all over. Cover and refrigerate at least 4 hours or overnight.
Meanwhile, combine the sauce ingredients in a small saucepan and bring to a boil while stirring. Reduce heat and simmer 2 to 3 minutes, or until thickened slightly, then remove from heat.

Prepare grill or preheat broiler. Remove chicken from marinade, and grill or broil breasts and thighs until golden brown on all sides over high heat, starting chicken skinside down first. Then move chicken to a medium hot part of the grill or broiler until cooked through, 20 to 30 minutes total. Serve with Sweet and Spicy Sauce.

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