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)
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2002
MethodIn 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.
Nutritional facts Per each of 8 servings: about
- Sodium 785 mg
- Protein 30 g
- Calories 206.0
- Total fat 8 g
- Cholesterol 89 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 11.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 5.0