Panang Curry Barbecue Chicken With Lemon Grass

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

1. Place chicken quarters in a large zip-top freezer bag.
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. Add coconut milk and pulse until blended.
4. Pour over chicken.
5. Seal bag and chill 4 to 6 hours, turning occasionally.
6. Remove chicken from marinade, discarding marinade.
7. Grill over indirect heat for 40-60 minutes or until done.

chicken quarters, garlic, red curry, olive oil, lime juice, splenda, kosher salt, lowfat

Taken from www.food.com/recipe/panang-curry-barbecue-chicken-with-lemon-grass-313129 (may not work)