This chicken grill recipe is a spicy, kicked up take on traditional chicken on the grill. Galangal root is used in various oriental cuisines and is known to have the effect of an aphrodisiac and is mixed with lime to create a tonic in parts of Southeast Asia. Add the root to chicken and prepare yourself for a wonderfully different grill experience.  

2 tablespoons dark brown sugar

1 to 3 Thai chiles, stemmed, seeded and finely chopped

1 tablespoon chopped garlic

3 tablespoons grated galangal* or ginger root

1 / 4 cup chopped cilantro

1 / 4 cup chopped Thai purple basil* or Italian basil

1 / 4 cup fine-chopped scallions

1 / 4 cup fine-chopped lemon grass (tough outer leaves removed)

Zest of 1 lime, finely grated, plus juice of 4 limes

1 (13 1 / 2-ounce) can coconut milk

1 / 4 cup toasted sesame oil*

2 tablespoons fish sauce

1 (4- to 6-pound) chicken, cut into 8 pieces

1. In a large zip-seal bag, combine the brown sugar, chiles, garlic, galangal or ginger root, cilantro, basil, scallions, lemon grass, lime zest and juice, coconut milk, sesame oil and fish sauce.

2. Add the chicken pieces, squeeze out the air, seal the bag and toss to coat. Refrigerate up to 24 hours.

3. Preheat a gas or charcoal grill. Remove the chicken from the marinade and grill on an oiled grill rack over medium-high heat 20 minutes until the meat is firm and the juices run clear and a thermometer inserted into the chicken pieces registers 165*F.

4. Place chicken on a platter and set aside for a few minutes before serving.

Makes 6 servings.

* Galangal (a large root similar to ginger), Thai basil and toasted sesame oil can be found at Asian markets.

Recipe courtesy of the South Florida Sun-Sentinal newspaper. Recipe published 9/3/09.

Photo courtesy of the Los Angeles Times. 

Comments

karen

0

 

 

rooting is the embedded part of an organ or structure such as a hair, tooth, or nerve, that serves as a base or support. For more information see the link below:


karen
www.skilch.com

Friday 09 March 2012, 22:39

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