(Thai Broiled or Grilled Marinated Chicken)
A street and market food served everywhere in Thailand, this chicken
is traditionally associated with the Northeast. At the train stations or bus stop,
you can get a few skewers and a little bag of sticky rice for a delicious snack
or light lunch. The marinade dates back to a time before the introduction of chilies
by the Portuguese. Black peppercorns were used in enormous quantities, and they
still have an important role in Thai cooking.
- 3 tablespoons minced cilantro root
- 3 tablespoons fish sauce
- 3 tablespoons
Chinese light soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon freshly
ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 2 pounds chicken
legs or breasts, skin and fat removed
- Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in
a blender or food processor. Blend until smooth and pour into a shallow, non aluminum
- Add chicken and turn to coat evenly with marinade.
- Cover and marinate in the
refrigerator for at least 1 hour or up to 8 hours, turning occasionally.
- Heat the broiler or prepare a charcoal or gas grill.
- Drain the chicken and reserve the marinade for basting.
- Broil or grill the chicken
on a lightly oiled rack approximately 3 inches from the heat for 10 minutes.
- Turn the chicken and baste with the reserved marinade. Discard any leftover marinade.
Cook for 10 to 15 minutes longer, or until the outside is browned and the inside
is no longer pink.
Posted by WingsFan91 at Recipe Goldmine 6/26/01 5:08:04 am.