Well, happy Monday y’all.
I think. *yawn*
Personally, I could use another day off. The weekend was great, but we spent most of it canning – to the tune of 16 pints of fresh green beans, 18 pints of fresh tomato sauce and 8 pints of garlic dill pickles. I wanted to do apple butter, too, but just ran out of time (and energy). I do have to say, though, that I really do love canning (which is a good thing, since I think we’re going to spend next weekend doing the same thing), and the shelves in my basement are beginning to fill up rapidly with lard, tallow, beef stock, chicken stock, pickles, carrots, green beans and tomato sauce. I have half a mind to can some sweet corn and fingerling potatoes while they’re they’re still in season, but, well, I’ll tell you why I probably won’t later this week. *shrugs* You can never tell, though – the thought of home-canned vegetables of any variety in the dead of a very long Ohio winter is very appealing.
At any rate, in an attempt to make quick and easy meals this weekend while Beloved and I were up to our elbows in canning supplies, our grill saw a great deal of action. We had two cut-up whole chickens in our freezer and I really wanted to marinate them in buttermilk, but you know I couldn’t do that so I settled for looking for chicken marinades containing coconut milk. This is the one I settled on, and holy moley, is it GOOD. There is just enough curry powder to make it fragrant but not overwhelm the other flavors, and the turmeric gives the chicken a lovely golden color.
The original recipe called for fish sauce and cilantro, but since I had neither (most readily available fish sauces contain sugar – many contain HFCS) the tamari and lime juice were perfectly acceptable substitutes – the lime juice lent lent the marinade a nice tartness, as buttermilk would have. Feel free to use comparable amounts of fish sauce and cilantro if you like.
Note: The calorie and carb count on the printable version are somewhat overstated, since most of the marinade is discarded.
Coconut-Curry Grilled Chicken
4 pounds chicken pieces (legs, wings, thighs, legs)
3/4 cup coconut milk
2 tablespoons tamari or gluten-free soy sauce
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon ground turmeric
1 teaspoon curry powder
Place the chicken in a large glass dish, just big enough to hold all the pieces. Whisk together the remaining ingredients in a large bowl; pour marinade over the chicken and turn to coat. Cover the dish with plastic wrap or aluminum foil and refrigerate, turning the chicken pieces periodically, for 2 to 8 hours.
Drain the chicken and discard the marinade.
Prepare your grill. When the coals are red in the center and coated in ash, grill the chicken for five minutes per side, or until golden brown. Move the chicken away from the direct heat and continue cooking, covered and turning occasionally, until the chicken reaches an internal temperature of 165º F, or until the juices run clear when pierced with a fork and the chicken is no longer pink at the bone, about half an hour.
If you cannot or do not wish to grill, pour the marinade off of the chicken and bake at 350º F for 45 minutes.