4 boneless, skinless broiler-fryer chicken breasts
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup vinegar
1/4 cup white wine
2 tablespoons sugar
2 tablespoons chopped cilantro
1 tablespoon finely chopped medium hot red chili pepper
1 1/2 teaspoons grated lime peel
1 tablespoon corn oil
2 tablespoons freshly grated coconut
1 lime, cut in slices for garnish, optional
cilantro sprigs for garnish, optional
red chili peppers for garnish, optional


1. In glass baking dish, place chicken and sprinkle with garlic powder; set aside. In saucepan, add water, vinegar, wine and sugar. Heat gently, stirring, over low temperature, until sugar has dissolved, about 3 minutes. Remove from heat and add cilantro and red chili pepper.
2. Pour 1/4 cup of marinade over chicken, reserving 1/2 cup of marinade for dipping sauce. Marinate in refrigerator 30 minutes. Remove chicken from marinade and sprinkle grated lime peel evenly over both sides. In skillet, heat oil over medium high heat. Add chicken and cook, turning, until brown on both sides, about 6 minutes. Add remaining marinade and cook until sauce thickens, about 3 minutes.
3. To serve, place chicken on platter and sprinkle with grated coconut. Garnish, if desired, with lime slices, cilantro and red chili pepper. Serve reserved marinade in separate bowl for dipping.
In the following recipe, make sure to reserve some of the cooked marinade before pouring it over the chicken to use as a dipping sauce.
Pan Grilled Spicy Thai Ch
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