Thai Chicken Grilled

1. 1

   Put chicken pieces in a one gallon, re-sealable storage plastic bag along with the brine and allow to marinate in fridge for about an hour.

2. 2

   Discard brine and rinse chicken with fresh water.

3. 3

   Pour coconut milk into saucepan over medium heat.

4. 4

   Add the red curry paste, sugar and lime leaves and mix well with the milk.

5. 5

   Continue to stir frequently until sauce comes to a simmer.

6. 6

   Allow to simmer for about 5 minutes stirring frequently.

7. 7

   Allow sauce to cool place in a storage bag add rinsed chicken and allow to marinate at least 2 hours; preferably over night.

8. 8

   Grill chicken using indirect method to avoid charring.

9. 9

   Grill until registers 180.

10. 10

    When checking for doneness with a meat thermometer, insert in the center of the inside thigh muscle, making sure the probe does not touch the bone.

* Per serving · 4 servings · Values may vary.

No additional tips available.