Cookbook:Thai Grilled Chicken I
Thai Grilled Chicken I | |
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Category | Thai recipes |
Servings | 4 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This marinade is also great as a sauce for beef stir-fry, a marinade for pork chops, or just a dipping sauce.
Ingredients
edit- 2 Thai bird chiles, stemmed
- ¼ cup (60 ml) soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) Thai chile paste (Sriracha recommended)
- 2 tbsp (30 ml) minced garlic
- 2 tbsp (30 ml) minced ginger
- 2 tbsp (30 ml) rice wine vinegar
- 4 ea. (24 ounces / 680 g) boneless skinless chicken breasts
- A flame-resistant towel tied into a roll with twine and soaked in oil
Procedure
edit- In a blender, purée the chiles, chile paste, sauces, garlic, ginger, and vinegar until smooth. Pour into a gallon-size zip-top bag and add chicken breasts. Refrigerate for at least 1 hour.
- Heat a grill to medium heat. Quickly swab the grill with the towel and add chicken breasts. Cook 4–6 minutes per side or until internal temperature reaches 165°F (75 °C).
- Remove to a plate and let rest 5 minutes. Serve warm.