Thai Grilled Chicken
by The Canadian Living Test Kitchen
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For the global gourmet, this delicious chicken dish brings a taste of exotic Thailand to your table. Broiled or grilled, the chicken stays savory, succulent and juicy, thanks to a mouthwatering marinade of coconut milk, garlic, coriander and fish sauce.
- 2 cloves garlic
- pinch salt
- 2 teaspoons black peppercorns
- 2 tablespoons chopped coriander root, minced
- 2 tablespoons Thai fish sauce
- 1 cup canned coconut milk
- 3 pounds chicken breasts and/or legs, chopped into 10 to 12 pieces
- Prepare the marinade using a large mortar and pestle or a small food processor. Combine the garlic, salt and pepper and pound or process to a smooth paste. Add the coriander root and pound or process to a paste. Transfer to a large bowl and stir in the fish sauce and coconut milk. Place the chicken pieces in marinade and turn to coat well. Let stand at room temperature for about 1 hour.
- Preheat a charcoal or gas-fired grill, then place the chicken 4 to 5 inches from the flame, bone side down. Once the bottom side is starting to brown, brush the pieces with some marinade, turn over and cook on the other side until golden brown and the juices run clear.
- Alternatively, the chicken can be cooked under a broiler. Preheat the broiler. Lightly oil a broiling pan, add the chicken pieces bone side up and place 4 to 6 inches from the broiler element. Cook for 8 to 10 minutes or until the chicken starts to brown. Turn pieces over and lightly brush with a little of the marinade. Broil for another 8 to 10 minutes or until the juices run clear.
- Transfer to a platter and serve with the dipping sauce and plenty of sticky rice.
Try it With:
Grilled Pineapple Salad