Thai Grilled Chicken
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
coriander
sprigs |
*
|
| ½ | teaspoon |
chili sauce
|
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
oyster sauce
|
|
| 2 | each |
garlic cloves
crushed |
|
| ½ | teaspoon |
sugar
|
|
| 4 | each |
chicken breasts
|
|
| 1 | x |
leaf sprigs
|
* |
| 3 | each |
scallions, spring or green onions
slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
coriander
sprigs |
*
|
| 2.5 | ml |
chili sauce
|
|
| 45 | ml |
soy sauce, tamari
|
|
| 15 | ml |
oyster sauce
|
|
| 2 | each |
garlic cloves
crushed |
|
| 2.5 | ml |
sugar
|
|
| 4 | each |
chicken breasts
|
|
| 1 | x |
leaf sprigs
|
* |
| 3 | each |
scallions, spring or green onions
slivered |
|
Directions
In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar.
Spread on chicken and marinate for 4 hours or overnight.
Preheat broiler or barbecue.
Broil chicken skin side down for 4 minutes.
Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through.
Cut chicken in ½-inch strips.
Place lettuce leaves on platter and arrange chicken on top.
Carnish with coriander, mint sprigs and green onions.
To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions.
Dipp into dipping sauce.
