|
spicy Grilled Thai Chicken 3/4 Cup Canned Cream Of Coconut
3 Tablespoons Lime Juice
3 Tablespoons Soy Sauce
8 Stems Fresh Coriander
3 Large Cloves Garlic
3 Large Shallots
3 Anchovy Filets
1 Teaspoon Pepper Sauce
2 Whole Boned, Skinned Chicken Breasts,
Cut In Half (about 1 1/2 Pound) in Blender Or Food Processor, Combine Cream Of Coconut, Lime Juice, Soy Sauce, Coriander, Garlic, Shallots, Anchovies And Pepper Sauce; Process Until Smooth. Arrange Chicken Pieces In A Shallow Dish Or Plastic Bag. Pour Coconut Marinade Over Chicken. Let Stand At Room Temperature 1 Hour Or Cover And Refrigerate Several Hours. arrange Chicken Pieces On Grill About 5 Inches From Coals. Brush Generously With Marinade; Grill 5 Minutes. Turn, Brush Generously With Marinade; Grill 5 Minutes Longer Or Until Chicken Is Cooked Through. Heat Remaining Marinade; Serve As Dipping Sauce For Chicken. serves 4. |
|
