Thai Grilled Chicken

By The Canadian Living Test Kitchen

48 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	206206 cal
pro	30 g30g pro
total fat	8 g8g total fat
sat. fat	2 g2g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	89 mg89mg chol
sodium	785 mg785mg sodium
% RDI:	-
calcium	33 calcium
iron	1111 iron
vit A	33 vit A
vit C	55 vit C
folate	55 folate

All over southeast Asia, chicken is marinated with aromatics, such as coriander and lime, then grilled and served with a dipping sauce.

Serve With: Grilled vegetables and coconut rice (replace half of the cooking liquid with coconut milk)

Ingredients

1/2 1/2cup cupchopped fresh coriander, including stems and roots
4 cloves garlic , chopped4 4cloves garlic, chopped
2 tbsp fish sauce 2 2tbsp tbspfish sauce
2 tbsp lime juice 2 2tbsp tbsplime juice
1-1/2 tsp chopped gingerroot 1-1/2 1-1/2tsp tspchopped gingerroot
2 tsp grated lime rind 2 2tsp tspgrated lime rind
1-1/2 tsp coriander seeds 1-1/2 1-1/2tsp tspcoriander seeds
1 tsp packed brown sugar 1 1tsp tsppacked brown sugar
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
4 lb chicken pieces 4 4lb lbchicken pieces
8 Coriander sprigs 8 8Coriander sprigs
Dipping Sauce:
1/4 cup lime juice 1/4 1/4cup cuplime juice
2 tbsp fish sauce 2 2tbsp tbspfish sauce
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1-1/2 tsp granulated sugar 1-1/2 1-1/2tsp tspgranulated sugar
1/2 1/2tsp tspfinely chopped bird chilibird chilies, or 2 tsp/10 ml jalapeno pepper

Preparation

In food processor, pur?together chopped coriander, garlic, fish sauce, lime juice and ginger. Add lime rind, coriander seeds, sugar, pepper and cayenne; pur?until smooth, scraping down bowl often.

Place chicken in bowl; add coriander mixture and turn to coat. Cover; marinate in refrigerator for 8 hours, turning often. (Make-ahead: Marinate for up to 24 hours.)

Dipping Sauce: In bowl, combine lime juice, fish sauce, garlic, sugar and chilies; set aside.

Reserving any marinade, place chicken, bone side down, on greased grill over medium-high heat; close lid and cook for 15 minutes, basting with marinade. Turn and cook until juices run clear when chicken is pierced, about 30 minutes. Garnish with coriander sprigs; serve with dipping sauce.

Source : Canadian Living Magazine: May 2002