Panang Curry Barbecue Chicken With Lemon Grass

Ingredients

• 3 lbs chicken quarters
• 3/4 cup sliced lemongrass (white part only)
• 12 garlic cloves
• 1-3 tablespoon red curry paste
• 1/2 cup olive oil
• 1/2 cup fresh lime juice
• 5 tablespoons Splenda granular
• 1 tablespoon kosher salt
• 1 cup low-fat unsweetened coconut milk

Directions

1. 1

   Place chicken quarters in a large zip-top freezer bag.

2. 2

   Process lemon grass, garlic, red curry paste, olive oil, lime juice, Splenda granular and salt in a food processor until smooth, stopping to scrape down sides.

3. 3

   Add coconut milk and pulse until blended.

4. 4

   Pour over chicken. Seal bag and chill 4 to 6 hours, turning occasionally.

5. 5

   Remove chicken from marinade, discarding marinade.

6. 6

   Grill over indirect heat for 40-60 minutes or until done.