Kai yang (grilled chicken)

Yield: 1 Servings

Ingredients:

1 Whole chicken (2.5 - 3 lbs)
1 tb Fresh chopped ginger
1 tb Chopped fresh garlic
1 ts Ground turmeric
1 tb Light brown sugar
2 tb Oil
2 Stalks fresh lemon grass -(bottom 6" only chopped)
2 tb Chopped fresh coriander root
2 tb Fish sauce (nam pla)

Instructions:

Rinse the chicken and pat dry. Split the chicken in half down the breast or cut into serving sized pieces. Pound or process the lemon grass ginger garlic and coriander root in a mortar blender or processor until a smooth paste is formed adding a little of the oil if necessary. Add turmeric brown sugar fish sauce and (remaining) oil. Blend until smooth. Pour mixture over the chicken cover and marinate in the refrigerator for 2 hours or (up to) overnight. Turn the pieces periodically to allow them to marinate evenly. Prepare hot coals for barbecuing or preheat the broiler. Grill the chicken until the juices from the thickest part run clear about 20-30 minutes. ##Note: this recipe works well for grilled Thai Chicken Wings too!