GINGER-LIME GRILLED CHICKEN
Inspired by the flavors of Thailand, inexpensive chicken thighs are marinated in a delicious mix of ginger, fish sauce, fresh lime juice and chili garlic sauce in this flavorful weeknight dinner.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
- Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
- Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.
Nutrition Facts : Calories 590, Fat 36 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 1041 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 43 grams, Sugar 17 grams
THAI MUSLIM-STYLE GRILLED CHICKEN
This saffron-based Thai grilled chicken recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.
Provided by Leela Punyaratabandhu
Categories Chicken Garlic Cilantro Coriander Cumin Cardamom Pineapple Vinegar Jalapeño Pepper Saffron Rice
Yield 4 servings
Number Of Ingredients 30
Steps:
- Marinade
- Spatchcock chicken the Thai way by placing it breast side up on a large cutting board. Using a sharp, heavy knife and working just to the side of the center of the breast, cut down through to the breastbone (do not cut all the way through to the backbone). Now that the path has been created, use the same knife-or, easier, a sturdy pair of kitchen scissors-to make a clean cut all the way through the breastbone and anything else that is still connecting the 2 sides of the breast together. Open up chicken and turn skin side up. Press down on chicken to flatten. Pat thoroughly dry.
- Grind peppercorns in a spice mill or a mortar and pestle. Transfer to a food processor or leave in mortar and pestle and add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom and process or pound until smooth. Coat chicken completely in marinade, pressing to adhere and working into nooks and crannies. Place in a large bowl and cover with a plate. Let chill at least 12 hours and up to 24 hours.
- Let chicken sit at room temperature 1 hour before grilling or baking.
- Sauce
- Purée pineapple and vinegar in a food processor or blender until smooth. Transfer to a small saucepan and add garlic, jalapeños, granulated sugar, salt, and pepper. Bring to a boil over medium heat, then reduce heat so sauce is at a simmer and cook until thick and smooth (consistency should be similar to cocktail sauce), about 5 minutes.
- Chicken and assembly
- Grind saffron to a fine powder in a spice mill or a mortar and pestle. Transfer to a small saucepan and add granulated sugar, salt, and ¼ cup water and cook over medium heat just until heated through and small bubbles appear around the edges of the pan. Whisk in coconut oil and remove from heat.
- If using a grill, prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Arrange chicken, skin side up, on cooler part of grill. Close lid and grill, rotating chicken but keeping skin side up every 5-10 minutes, until skin looks dry and golden brown and an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes. If using charcoal and your coals are dying, start a new chimney of coals 15 minutes before this point so you are ready for the next step.
- Uncover grill and increase heat to high (add more coals for a charcoal grill). Brush one fourth of basting liquid over skin and turn chicken over, positioning over direct heat on the hot side of the grill. Grill, brushing half of remaining basting liquid over bone side of chicken, until skin is browned and lightly charred in spots, about 3 minutes. (Watch carefully as this can happen quickly.) Turn chicken over and return to cooler side of grill. Brush skin with remaining basting liquid. Cover grill and continue to grill chicken until thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
- If using an oven, place a rack in bottom third of oven and preheat to 350°. Place chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Brush one third of basting liquid over skin. Bake, rotating baking sheet every 10 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 35-40 minutes.
- Increase oven temperature to 450°. Brush remaining basting liquid over skin and continue to bake, rotating baking sheet halfway through, until skin is crisp and charred and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10-15 minutes longer.
- Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
- Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.
- Cook's Note
- If you cook the chicken in the oven, using the dhungar method to perfume the finished chicken with the scent of smoky ghee is highly recommended.
SPICY THAI GRILLED CHICKEN
Make and share this Spicy Thai Grilled Chicken recipe from Food.com.
Provided by JoyfulCook
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the above ingredients and marinade meat for as long as possible, turning occasionally.
- Cook under grill or barbecue for 3-4 minutes each side.
- Serve with salads hot or cold and Gujarati Potatoes.
GRILLED CHICKEN WITH THAI-SPICED OIL
Chef-owner Neath Pal is known for his fusion of French-Asian and New England cooking. Serve with my Thai Noodle Salad. Recipe may easily be doubled or tripled. Taken from professional-cooking.com for ZWT.
Provided by alligirl
Categories Lunch/Snacks
Time 20m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill (medium-high heat).
- Whisk first 6 ingredients in 9-inch pie dish to blend.
- Transfer 1/4 cup spiced oil to small bowl and reserve.
- Place chicken in mixture in pie dish; turn to coat.
- Grill until cooked through, about 6 minutes per side.
- Serve with reserved spiced oil.
Nutrition Facts : Calories 520.8, Fat 43.7, SaturatedFat 7.5, Cholesterol 75.5, Sodium 809.9, Carbohydrate 5.5, Fiber 0.9, Sugar 0.6, Protein 27.1
GRILLED CHICKEN WITH THAI-SPICED OIL
Provided by Neath Pal
Categories Chicken Garlic Ginger Poultry Backyard BBQ Dinner Lunch Spice Fall Summer Grill/Barbecue Soy Sauce Bon Appétit Sugar Conscious Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 2 servings. (Can be doubled.)
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Whisk first 6 ingredients in 9-inch pie dish to blend. Transfer 1/4 cup spiced oil to small bowl and reserve. Place chicken in mixture in pie dish; turn to coat. Grill until cooked through, about 6 minutes per side. Serve with reserved spiced oil.
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