Thai Style Grilled Chicken
This recipe calls for boneless chicken breast but any chicken pieces work equally well. Boneless chicken thighs are very good as are just wings. Grilling with the skin on will help keep the chicken from becoming dry during grilling. It can be removed before eating if you are counting calories. Whole chicken breasts are easier to grill if they are pounded out slightly with the flat side of a meat tenderizer to even out the thickness.
This can also be prepared as satay on skewers. Cut the chicken into small cubes or thin strips before marinating. Thread on skewers, grill and serve with peanut sauce.
4 boneless chicken breasts (skin on)
4 teaspoons Thai fish sauce
1 teaspoon turmeric (or Indian style curry powder)
¼ teaspoon black pepper
1 teaspoon grated ginger
2 cloves minced garlic
2 teaspoons sugar (light brown or palm sugar)
½ cup coconut milk
Combine all of the ingredients in a bowl to dissolve the sugar. Place the chicken in a shallow plate. Pour the marinade over the chicken and turn to coat the chicken on both sides. Cover the plate with plastic wrap and marinate the chicken in the refrigerator for at least 2 hours or overnight. Grill on an outside grill till cooked through. Serve with Thai peanut sauce and jasmine rice.
Thai Peanut Sauce
1 13.5-ounce can of coconut milk
2 tablespoons Thai red curry paste
1 cloved garlic, finely minced
½ teaspoon Indian style curry powder
3/4 cup peanut butter
1/2 tablespoon Thai fish sauce
3/4 cup sugar (either light brown or palm sugar)
2 tablespoons lime juice
1/2 cup water
Combine everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly. Simmer for 3-5 minutes over low heat, stirring frequently. Add additional water or coconut milk if sauce becomes too thick.
Serve over Thai chicken breast or satay skewers