Thai Barbequed Chicken Recipe

• 2 whole young chickens
• 4 stalks fresh lemon grass
• 1 tbsp. coarsely minced fresh ginger
• 1 ounce. garlic, finely minced (about 6 lg. cloves)
• 4 shallots
• 1/2 c. coarsely minced parsley roots
• 3 tbsp. brown sugar
• 1/2 c. coconut lowfat milk
• 2 tbsp. fish sauce
• 2 tbsp. soy sauce
• 2 tbsp. oil
• Warm sticky rice

1. Rinse chickens and pat dry.
2. Split chickens down the breast, but don't cut all the way through; press open.
3. Place chickens in a large bowl.
4. In a food processor or possibly blender combine lemon grass, ginger, garlic, shallots, parsley roots, brown sugar, coconut lowfat milk, fish sauce, soy sauce and oil; blend till smooth.
5. Pour sauce over chickens and marinate overnight in the refrigerator.
6. Preheat oven to 350 degrees.
7. Place chickens on a rack in an open pan with the split side down.
8. Bake for about 1 hour, depending on the thickness of the chicken, or possibly till the juices run clear when the thigh is pierced with a sharp knife.
9. Serve with warm sticky rice.
10. Garnish with Chinese parsley and red chili peppers.
11. Makes 4-6 servings.
12. NOTE: Ingredients can be found in most Asian grocery stores.

young chickens, stalks fresh lemon grass, fresh ginger, garlic, shallots, parsley roots, brown sugar, coconut lowfat milk, fish sauce, soy sauce, oil, sticky rice

Taken from cookeatshare.com/recipes/thai-barbequed-chicken-39735 (may not work)