Thai Barbecued Chicken
8 chicken thighs


3 tablespoon minced garlic
1 teaspoon curry powder
2 tablespoon chopped cilantro
1/2 teaspoon black pepper
1 tablespoon sugar
3 tablespoon fish sauce
1 teaspoon tumeric -- ground

Place the marinade ingredients in a food processor and process to a paste. Place the chicken in a sealable plastic bag with the marinade. Turn the bag several times so the chicken is well coated. Refrigerate for 4 hours or overnight, turning the bag ocassionally to distribute the marinade.

Lift the chicken from the marinade and arrange it on a lightly greased grill over low coals. Cook, turning frequently, until the meat near the bone in not pink, about 45 minutes. Can be cooked under the broiler indoors.

Yield: 6 servings

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