Barbecued Chicken, Bangkok Style {thai}

2 chickens, cut in 1/2
14 oz can unsweetened coconut milk
1 tbsp curry powder
2 tbsp Thai fish sauce
6 cloves garlic
2 1/2 tbsp brown sugar
1/2 tsp white pepper

Place the chicken halves, skin side up in a shallow roasting pan
Lightly score the chicken to allow the marinade to penetrate

Combine remaining ingredients in a blender and blend until smooth.

Pour over chicken, then turn chicken so skin side is down.
Spoon some of the marinade into the cavities.
Marinate for 1-24 hours turning occasionally.

Grill or roast the chicken.