Sunday, March 7, 2010

BBQ'd Thai Coriander Garlic Lime Chicken

This flavor packed marinade is not for the weak in tastebuds.
Grilled slow and low for perfect juiciness!

3 Tbspoons Finely chopped garlic
4 Tbsp finely chopped coriander (Cilantro)
1 1/2 tbsp Oyster Sauce
2 splashes fish sauce
1 lime
1 tbsp oyster sauce for extra basting while grilling
Vegetable Oil

Create the following marinade for the chicken.

Finely chop all the garlic and coriander.  If you have a mortar and pestal then use it to pound the ingredients into a paste. If not use the flat back of a large knife to press and smear the ingredients together.  Add salt and pepper (if you want it spicy add more pepper).
Once paste is juicy and well smooshed together add in 1 1/2 tbsp of Oyster sauce and the spashes of fish sauce. Mix together.
Using your hands (it's really the only way to do this) smear all the paste evenly over the chicken pieces. I used 2 skinless chicken breasts and 2 drumsticks with the skin on, just for a little variety, and also convenience - it was the only chicken I had in the fridge. You can use whatever you like. Once covered in marinade squeeze the juice from half lime over the top of the meat. (Put other half of lime aside to use later)
Place in an airtight container and store in the fridge for at least an hour.
When you are ready to grill heat the BBQ, and then reduce the temperature to medium low. lightly grease the grill and place chicken trying to keep as much of the marinade on as possible.

Cook for approximately 25 minutes or until completely cooked through. While cooking watch closely and turn and baste with remaining oyster sauce, I also drizzled some vegetable oil over them about halfway through the cooking time . When done squeeze extra lime juice over the top to your taste.
                                           Serve with a salad or side of vegetable stirfry noodles.

No comments:

Post a Comment