Thai Barbequed Chicken Recipe

1. 1

   Rinse chickens and pat dry.

2. 2

   Split chickens down the breast, but don't cut all the way through; press open.

3. 3

   Place chickens in a large bowl.

4. 4

   In a food processor or possibly blender combine lemon grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut lowfat milk, fish sauce, soy sauce and oil; blend till smooth.

5. 5

   Pour sauce over chickens and marinate overnight in the refrigerator.

6. 6

   Preheat oven to 350 degrees.

7. 7

   Place chickens on a rack in an open pan with the split side down.

8. 8

   Bake for about 1 hour, depending on the thickness of the chicken, or possibly till the juices run clear when the thigh is pierced with a sharp knife.

9. 9

   Serve with warm sticky rice.

10. 10

    Garnish with Chinese parsley and red chili peppers.

11. 11

    NOTE: Ingredients can be found in most Asian grocery stores.

* Per serving · 4 servings · Values may vary.