New Post has been published on Designing Taste!
New Post has been published on http://www.designingtaste.com/thai-grilled-chicken.html
Thai Grilled Chicken
THAI GRILLED CHICKEN – MIDSUMMER THAI DINNER
Save Print
Author: Wendy Young
Serves: 4 servings
Ingredients
6 Coriander sprigs; with stems
½ ts Chinese chili sauce; or chili flakes
3 tbs Soy sauce
1 tbs Oyster sauce
2 Garlic cloves; crushed
½ tsp Sugar
4 ea Boneless chicken breasts; skin on
1 Leaf lettuce
Coriander
Mint springs
3 Green onions; slivered
TART SWEET DIPPING SAUCE:
1 c Sugar
½ c Water
½ c White vinegar
2 tbs Garlic; chopped
2 tbs Fish sauce
1½ tsp Chinese chili sauce
2 tbs Lime juice
¼ c Carrot; shredded
Instructions
If you don’t like coriander, use basil or mint instead
For a spicier dish, increase the chili sauce
In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar
Spread on chicken and marinate for 4 hours or overnight
Preheat broiler or barbecue
Broil chicken skin side down for 4 minutes
Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through
Cut chicken in ½-inch strips
Place lettuce leaves on platter and arrange chicken on top
Carnish with coriander, mint sprigs and green onions
To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions
Dipp into dipping sauce
Alternatively, serve lettuce, chicken and garnishes together
Tart Sweet Dipping Sauce Tbis is the traditional Thai dipping sauce used for salad rolls, spring rolls and most everything else
Combine sugar, water and vinegar
Bring to boil and boil for 5 minutes
Stir in garlic, fish sauce and chili sauce
Simmer for 2 minutes
Cook and add lime juice and shredded carrot
3.2.2807