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
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.