Jan 7, 2007 Posted in Entrées, Recipes

Thai Barbeque Chicken

 

Chef: Ken Wolfe
January 2007

This recipe is also good for pork chops or tenderloins. Makes 1 gallon

10 oz         fermented black soy beans
10 oz         chopped fresh garlic cloves
10 oz chopped fresh ginger root
2 oz Thai red curry paste
½ c         Sambol Olik Chili paste
2 ½ qt. Hoisin sauce, 1 80 oz can
2 ½ c ketchup
2 ½ c light soy sauce
2 ½ c balsamic vinegar
1 ½ c toasted sesame oil
5 c          chicken stock

Combine all ingredients. Marinate for an hour and grill.