Love grilled chicken, but looking for a different twist!
Galangal (a large root similar to ginger) and Thai basil can
be found at Asian markets.
A whole chicken, cut into 8 pieces
Marinade;
2 Tbl. dark brown sugar
3 Thai chiles, stemmed, seeded and finely chopped
5 cloves chopped garlic
3 Tbl. grated galangal or ginger
1/4 cup chopped cilantro
1/4 cup chopped Thai purple or regular basil
4 green onions, finely chopped
1 stalk lemongrass, finely chopped (tough outer leaves removed)
Zest of 1 lime
Juice of 4 limes
1 Can coconut milk
(13 1/2-ounce)
3 Tbl. toasted sesame oil
2 Tbl. fish sauce
1. In a large bowl, combine all marinade ingredients and
stir well. Add the chicken pieces and toss to coat.
2. Place the chicken and marinade in a large, plastic bag. Squeeze out the air and seal the bag. Place the bag in a large
bowl to avoid any spills and place in the refrigerator overnight, up to 24
hours.
3. Remove the chicken from the marinade and over a grill
with medium-high heat one by one set the pieces down for a few seconds and drag
the pieces back and forth a few times which helps keep them from sticking. While watching brown well and then turn
and repeat. Once lightly browned
move away from direct heat, cover and grill until the meat is firm and a
thermometer inserted at the thickest part of the thighs and breasts reads 165f.
Place chicken on a platter and allow to rest for a few
minutes before serving. Serve with Basmati or Jasmine rice. Serves 6
No comments:
Post a Comment