Grilled Chicken With Thai Herb Sauce Food

CHICKEN WITH HERB SAUCE

Steps:

• Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

GRILLED CHICKEN WITH THAI HERB SAUCE

Steps:

• Chicken: Combine all marinade ingredients in a shallow glass dish, large enough to hold chicken pieces. Place chicken in marinade, coating both sides. Cover with plastic wrap and marinate for at least 30 minutes, turning once or twice. (Chicken can be marinated up to four hours) Grill as desired on gas or charcoal grill. (Chicken can also be broiled in the oven) Sauce: In a food processor or blender, combine all ingredients & process until smooth. Chill until chicken is ready. Serve grilled chicken with spoonfuls of cold sauce poured over it. I prefer to slice the grilled chicken breasts into slices and then spoon sauce over, but this is a matter of preference and doesn't affect taste. Garnish with sprigs of cilantro.

GRILLED THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST

Steps:

• Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth.
• Arrange the chicken breasts in a nonreactive baking dish or other container large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.
• Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (covering the grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes.
• Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

GRILLED HERB CHICKEN WITH ROMA TOMATO SAUCE (COOKING LIGHT 4/07)

Steps:

• Heat oil in a medium saucepan over mediun heat.
• Add onion and garlic, cook for 3 minutes until tender, stirring occasionally.
• Stir in tomatoes, wine, vinegar, 1/2 tsp salt and 1/8 tsp pepper.
• Bring to a boil then reduce heat and simmer 10 min until the sauce thickens, stirring occasionally.
• Remove from heat and add 1 tbsp basil.
• Prepare grill.
• Combine thyme, 1 tbsp basil, 1/2 tsp salt, and 1/8 tsp pepper in a small bowl.
• Coat chicken with cooking spray then sprinkle with the thyme mixture.
• Coat grill with cooking spray and grill for 5 minutes on each side or until done.
• Serve with tomato mixture.

FRESH HERB SAUCE (FOR GRILLED MEAT, CHICKEN, SEAFOOD OR VEGGIES)

Steps:

• In small bowl, combine all ingredients.
• Cover and refrigerate for at least 3 hours.
• Bring to room temperature and spoon over grilled meat, chicken, seafood or vegetables.

THAI GRILLED CHICKEN

Steps:

• In a blender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread on chicken and marinate for at least 4 hours, preferably overnight. (In the refrigerator, of course!).
• Pre-heat broiler or barbeque. Broil or grill chicken, skin side down, for 4 minutes. Turn and broil/grill 4 minutes longer until skin is crispy and chicken is cooked through.
• Cut chicken on the bias into 1/2 inch strips.
• Place lettuce leaves on a platter and arrange chicken on top. Garnish with cilantro, mint sprigs and green onions.
• To eat in the traditional Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into Thai Dipping Sauce (recipe # 188736).

THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE

Steps:

• To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
• For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
• To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
• To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
• Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.