Spicy Thai Chicken Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| 3/4 cup canned cream of coconut | ||
| Lime juice | 3 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Cilantro sprig | 8 | |
| 3 large cloves garlic | ||
| 3 large green onions, cut up | ||
| 3 anchovy fillets | ||
| Pepper sauce | 1 Teaspoon | |
| 2 whole boneless skinless chicken breasts, cut into halves | ||
Directions
In blender container or food processor, combine cream of coconut, lime juice, soy sauce, cilantro, garlic, green onions, anchovies and sauce.
Cover; process until smooth.
Place chicken in large shallow dish or plastic bag; add marinade.
Cover; refrigerate at least 2 hours, turning chicken occasionally Drain chicken; reserve marinade.
Place chicken on grill about 5 inches from source of heat.
Brush generously with marinade.
Grill 5 minutes.
Turn chicken; brush with reserved marinade.
Grill 5 minutes longer or until chicken is cooked.
Heat any remaining marinade to a boil; serve as dipping sauce for chicken.
Cover; process until smooth.
Place chicken in large shallow dish or plastic bag; add marinade.
Cover; refrigerate at least 2 hours, turning chicken occasionally Drain chicken; reserve marinade.
Place chicken on grill about 5 inches from source of heat.
Brush generously with marinade.
Grill 5 minutes.
Turn chicken; brush with reserved marinade.
Grill 5 minutes longer or until chicken is cooked.
Heat any remaining marinade to a boil; serve as dipping sauce for chicken.
Chef
