Grilled Chicken With Thai-Spiced Oil Recipe - Cooking Index
Grilled Chicken With Thai-Spiced Oil Recipe - Cooking Index
Chef-owner Neath Pal is known for his fusion of French-Asian and New England cooking. So serve this dish with slender noodles tossed in a purchased peanut sauce. Finish with coconut ice cream.
Type: Chicken, Poultry| 6 tablespoons | 90ml | Peanut oil |
| 2 tablespoons | 30ml | Minced peeled fresh ginger |
| 2 tablespoons | 30ml | Minced garlic |
| 4 teaspoons | 20ml | Grated lemon peel |
| 4 teaspoons | 20ml | Soy sauce |
| 1/2 teaspoon | 2.5ml | Ground turmeric |
| 2 | Boneless skinless chicken breast halves |
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.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, September 2000
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