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Kai Yang (Grilled Chicken)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KAI YANG (GRILLED CHICKEN)
 Categories: Poultry
      Yield: 1 Servings
 
      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)
 
  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!
 
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