Indonesian Chicken

• 1 (14 ounce) can coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar or 2 tablespoons cider vinegar
• 1 teaspoon soy sauce
• 14 cup finely chopped peanuts
• 2 garlic cloves, minced
• 2 -3 teaspoons curry powder
• 1 teaspoon crushed red pepper flakes
• 3 -3 12 lbs cut-up frying chickens

1. Grill Directions:.
2. In 2-quart glass baking dish or large resealable plastic bag, combine all marinade ingredients; blend well.
3. Add chicken; turn to coat.
4. Cover dish or seal bag; rerfigerate at least 6 hours or over night, turning occasionally.
5. Heat grill.
6. When ready to grill, draing chicken, reserving marinade.
7. Place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals.
8. Cook 45 to 60 minutes, or until chicken is fork-tender and juiced run clear, turning once and brushing frequently with reserved marinade.
9. Dish any remaining marinade.
10. Oven Directions: Marinate chicken as directed.
11. Heat over to 350F Place chicken in ungrease 15x10 in baking pan.
12. Bake at 350 F for 45 to 55 minutes, or until chicken is fork-tender and juices run clear, turning once and brushing frequently with reserved marinade.
13. Discard any remaining marinade.

coconut milk, fish sauce, rice vinegar, soy sauce, peanuts, garlic, curry powder, red pepper, chickens

Taken from www.food.com/recipe/indonesian-chicken-143231 (may not work)