Grilled Thai Chicken Breast
with Hot & Sweet Dipping Sauce
served over Jasmine Rice
| Ingredients: Chicken Breasts: |
4 Chicken Breasts 5-6 oz. 1 Cup Coconut Milk 3 Tbsp Thai Fish Sauce 3 Tbsp Cracked Black Pepper Pinch Salt 3 Cloves Garlic 2 Tsp Chopped Coriander |
| Instructions: Chicken Breasts: |
Place all ingredients except chicken and coconut
milk in a food processor and process to make a paste
Remove from processor and wisk in coconut milk. Place chicken breasts in a non-reactive dish, pour marinade over them and let stand for at least 1 hour (over night is better). Grill breasts over high heat 4-5 min. per side. Serve with Jasmine (or plain) Rice and Cucumber Salad |
| Ingredients: Hot & Sweet Sauce: |
1 Cup Cider vinegar (or White) 1 Cup Sugar 4 Cloves Minced Garlic 1 Tsp Chile Peppers 1/4 Tsp Salt |
| Instructions: Hot & Sweet Sauce: |
Bring Vinegar and Sugar to a boil
and pour over remaining ingredients and let cool - will keep about
1 week refrigerated.
serves 4 |
