THAI GRILLED CHICKEN WITH LEMONGRASS AND GINGER

Thai Grilled Chicken with Lemongrass and Ginger image

Number Of Ingredients 10

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4 cloves garlic, coarsely chopped
1 piece fresh ginger or galangal, peeled and coarsely chopped
3 stalks lemongrass, trimmed and coarsely chopped
3 tablespoons fresh cilantro root or cilantro leaves, coarsely chopped
1 1/2 tablespoons sugar
1 tablespoon freshly ground black pepper
1 tablespoon curry powder
1/3 cup soy sauce
3 tablespoons vegetable oil, plus 2 tablespoons oil for basting
1 chicken (3 1/2 to 4 pounds), quartered (2 legs and 2 breasts) OR 8 chicken thighs

Steps:

Place garlic, ginger, lemongrass, cilantro root, sugar, pepper, and curry powder in a heavy mortar and pound to a coarse paste with a pestle. Work in the soy sauce and oil. If you don't have a mortar and pestle, combine these ingredients in a food processor and puree to a coarse paste.
Rinse chicken quarters under cold running water, then blot them dry with paper towels. Make 3 deep slashes in each piece of chicken (this helps the chicken absorb the marinade and speeds up the cooking). Arrange chicken quarters in a nonreactive baking dish just large enough to hold them in a single layer. Spoon the marinade over the chicken, forcing it into the slits and turning pieces to coat well on both sides. Let the chicken marinate in the refrigerator for at least 4 hours or as long as overnight, turning the pieces several times so they marinate evenly. The longer the chicken marinates, the richer the flavor will be.
Set up the grill for direct grilling and preheat it to medium.
When ready to cook, brush and oil the grill grate. Drain chicken quarters and arrange them on the hot grate skin side down. Grill chicken until it is darkly browned on the outside and cooked through, 6 to 10 minutes per side. Start basting the chicken with oil after about 5 minutes. Watch for flare-ups; if they occur, move thicken to a cooler part of the grill.
Transfer chicken to a platter or plates, and serve.