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Thai Cuisine
Thai Barbecue Chicken


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3 tbsp thinly sliced galanga

1/2 cup sliced garlic

3"fresh section lemon grass,thinly sliced

1 3/4 cup thick coconut milk

3 tbsp Golden Mountain Sauce

3 tbsp oyster sauce

1/2 tsp ground white pepper

1 tbsp yellow curry powder

1 tbsp sugar

1 tbsp saesame oil

1 whole chicken,cut in half


The Marinade:

Place the galanga,garlic,and lemon grass in a blender and

grind to fine paste.

In a large bowl,combine the paste,Golden Mountain Sauce

oyster sauce,white pepper,yellow curry powder,sugar,seasame

oil,and coconut milk.

Pat the chicken halves dry with a paper towel and place in the

bowl,completely covering the chicken with the marinade.

Allow to stand overnight in the refrigerator.

Light a charcoal grill to an even,high heat.

Adjust the grill to 3 to 4"above the coals.

Grill the chicken for about 7 minutes on each side,

until grill marks show on the meat.

Do not cook all the way.

Preheat the oven to 550* for about 20 minutes.

Bake the grilled chicken for 17 minutes,until the skin is crisp.

Cut the chicken halves into several pieces and

serve immediately with thai barbecued chicken sauce.

Vandana Dubey's Recipe Site.