Thai Grilled Chicken
6 medium boneless skinless chicken breast halves about 1 1/2 pounds total
1/2 cup rice wine or dry sherry
1/3 cup oyster sauce
2 teaspoons finely shredded lime peel
1/4 cup lime juice
2 tablespoons chili paste
4 green onions sliced – 1/2 cup
4 cloves garlic minced
2 tablespoons honey
Rinse chicken; pat dry with paper towels. Place chicken in a plastic bag set in a shallow dish. For marinade, stir together wine or sherry, oyster sauce, lime peel, lime juice, chili paste, green onion, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally.
Drain chicken, reserving 1 cup of the marinade; discard remaining marinade. Pour reserved marinade into a small saucepan. Bring to boiling. Cook, uncovered, for 5 minutes or till reduced to 1/2 cup. Remove from heat; stir in honey.
Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or till chicken is tender and no longer pink, turning once. Brush with hot marinade during the last 5 minutes of grilling.
Makes 4 servings.
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