Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place cilantro, jalapeño peppers, garlic, fish sauce, curry paste, hot chili paste and lemon peel in blender or food processor; blend to form coarse paste. work fingers between skin and meat on breast and thigh pieces. rub seasoning paste under skin and on all sides of each chicken piece. good idea to wear gloves for this part. place chicken in large resealable food storage bag or covered container; marinate in refrigerator minimum 4 hours or overnight. prepare grill for direct cooking. grill chicken over medium heat, skin side down, 10 minutes. turn chicken and grill 20 to 30 minutes more or until cooked through (170°f for breast meat). thighs and legs may require 10 to 15 minutes more cooking time than breasts.

Target recipe: combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat. cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. place chicken on greased grill over medium heat; skin side down for 10 minutes. turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.