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Kevin Rathbun's Panang Curry Barbecue Chicken With Lemon Grass Recipe

Serves: 
4
10 minutes
Calories per serving: 1120

Recipe Ingredients

1 (3 pound) whole chicken, quartered
3/4 cup sliced lemon grass (white part only)
12 garlic cloves
3 tablespoons red curry paste
1/2 cup olive oil
1/2 cup fresh lime juice
5 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon kosher salt
1 cup coconut milk

Preparation

Place chicken quarters in a large zip-top freezer bag.
Process lemon grass, garlic, red curry paste, olive oil, lime juice, SPLENDA® Granulated Sweetener and salt in a food processor or blender until smooth, stopping to scrape down sides . Add coconut milk and pulse until blended. Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Grill over medium-high heat 10 minutes on each side or until done.

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Nutrition Info Per Serving

Nutrition Info Per Serving 4 servings, Serving Size: 1/4 of whole chicken.

Calories
1120
Calories From Fat
810
Total Fat
91
g
Saturated Fat
29
g
Cholesterol
255
mg
Sodium
1880
mg
Total Carbs
12
g
Dietary Fiber
1
g
Sugars
3
g
Protein
65
g

Conversion Chart

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