1-3 lbs. chicken, cut 15 cloves garlic, minced
1 T. ground white pepper 1/2 tsp. Kosher salt
2 tsp. ground turmeric 1 c. thick coconut milk
Mix spices with coconut milk. Pour this over chicken in a glass pan
and refrigerate it covered for at least 2 hours, and up to overnight. Grill
on an outdoor barbeque or in a preheated broiler for about 30 minutes or
until chicken is cooked through.
Source: Nancy Kuwabara, Tacoma Community College Gourmet Cooking School
