Serves: 4
Total Calories: 292

MARINADE
1 1/2 cups
1/2 cup chopped garlic
1/4 cup chopped fresh ginger
1/4 cup olive oil
2 tablespoons Thai fish sauce
2 tablespoons curry powder
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon sugar or honey
1 teaspoon turmeric
2 chicken (about 3 pounds each) with bones and skin halved
SWEET CHILI SAUCE
1/2 cup water
1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons plum sauce
1 tablespoon Thai fish sauce
1 tablespoon fresh lime or lemon juice
2 teaspoons tomato paste
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped serrano chile
1/2 teaspoon ground red chili paste
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon all purpose flour mixed with 1 tablespoon cold water
4 fresh pineapple slices

Combine all marinade ingredients in a bowl. Gently prick chicken skin all over with fork. Add chicken to marinade mixture and rub it in. Cover bowl with plastic wrap and refrigerate overnight.

Preheat oven to 350 F. Place chicken on baking tray and bake chicken until cooked through, about 45 minutes, basting with marinade every 15 minutes. (Alternatively, prepare charcoal grill. First bake chicken in preheated oven 25 minutes, then grill 10 minutes on each side to finish cooking.)

Combine all ingredients for the sauce in a small saucepan and bring to boil over high heat. Reduce heat to low and simmer 4 minutes. Let cool.

Transfer each cooked chicken half to a platter and serve with sweet chili sauce and a pineapple slice.

Nutritional Facts:

Serves: 4
Total Calories: 292
Calories from Fat: 128

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
The Original Tommy's Duck with Honey Ginger Sauce
Spicy Mint Chicken
Spicy BBQ Chicken with Sweet Chili Sauce
Lemon Grass Chicken
Dried Chili Chicken
Siamese Chicken with Basil