Barbequed Thai Style Chicken

De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.

Suggested Use:
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices Add some heat to your next salsa or Mexican dish.

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1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers (de arbol), seeded and chopped
1 tsp. ground turmeric
1 tsp. curry powder
1 Tbsp. white sugar
1 pinch salt
3 Tbsp. fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk


Cut the cilantro roots off at the stem, and mince thoroughly. Set aside a few of the cilantro leaves for garnish. In a blender or food processor, combine the cilantro roots and leaves, the garlic, chile peppers, turmeric, curry powder, sugar and salt. Process the ingredients into a coarse paste. Pour in the fish sauce and blend until smooth.

Place the chicken in a large shallow dish and rub with the cilantro paste. Cover and marinate the chicken in the refrigerator for at least 3 hours, or overnight.

Preheat a grill for high heat.

Lightly oil the grill grate, then place the chicken pieces on the prepared grill and brush liberally with the coconut milk. Grill the chicken for 8-15 minutes on each side, depending on the size of the pieces. Turn the chicken only once, and baste occasionally with the coconut cream. Cook the chicken until it browns and becomes tender and the juices run clear.

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