|
Thai Grilled Chicken - Gai Yang
Ingredients
3 to 4 whole chicken breasts
2 teaspoons whole black peppercorns, ground in a spice grinder
2 garlic cloves, finely minced
2 tablespoons chopped fresh coriander roots (cilantro), finely minced*
1 tablespoon Asian fish sauce
1 cup well-stirred canned unsweetened coconut milk
Hot cooked rice (Preferably Jasmine rice)
Method
1. With a cleaver or poultry shears halve chicken breasts and cuteach half crosswise into 4 pieces.
2. With a mortar and pestle, or flat side with the sharp edge of thecleaver, blend peppercorns and garlic with a pinch salt to asmooth paste. Add coriander roots and pound or blend to apaste.
3. In a large non-metallic bowl stir together coriander paste, fish sauce, and coconut milk. Add chicken and turn to coat well with marinade. Marinate chicken, covered, at room temperature 1hour, or for several hours in refrigerator.
4. Prepare grill (or preheat broiler).
5. Grill chicken, skin sides down, on a lightly oiled rack set 5 to 6inches over glowing coals until browned, 7 to 10 minutes. Brushtop of chicken lightly with marinade, discarding any remainingmarinade, and turn chicken. Grill chicken until just cookedthrough and juices run clear, 7 to 10 minutes more.(Alternatively, chicken may be broiled in same manner onlightly oiled rack of a large broiler pan about 4 to 6 inches fromheat.)
6. Serve chicken with dipping sauce and cooked rice.
Serves 6. | 
