Saturday, June 16, 2007

Thai Marinated Grilled Chicken



900g (2lb) un-boned chicken thighs
Marinade
2 tbsp light soy sauce
3 tbsp coarsely chopped garlic
2 tbsp oyster sauce
2 tsp sugar
1tbsp Shaoxing rice wine, or dry sherry
2 tbsp fish sauce, or light soy sauce
2 tsp sesame oil
1/2 tsp freshly ground black pepper
Sauce
2 tbsp white rice vinegar, or cider vinegar
2 tbsp dark soy sauce
1 small fresh red thai chilli, seeded and finely chopped
2 tsp sugar
2 tsp roasted sesame seeds

Blot the chicken dry with kitchen paper.
In a blender, combine the marinade ingredients and puree
In a large bowl, combine the chicken with the marinade, and mix well. Cover with clingfilm and refrigerate overnight.
When you are ready to grill or barbeque the chicken, remove it from the fridge and leave at room temperature for 40 min. Meanwhile, make the sauce by combining all the sauce ingredients, and set aside.
Preheat the oven grill to high, or make a charcoal fire in the barbeque. When the oven grill is very hot, or the charcoal is ash white, grill the chicken for 10 min on each side, or until cooked, basting occasionally with excess marinade.
Place on a warm platter and serve immediately with the sauce on the side.

The other day my husband brought home a Ken Hom cookbook. From what I understand, he is an important chef. He is one of the big names in East Asian cooking in the UK. I was really excited to try one of his recipes. This one is Thai, but with a heavy Chinese influence, and it is SO GOOD!

I was skeptical that the cooking time would be right, but it was just perfect. This was very teriyaki-ish, and just gorgeous. I liked it so much that when I tried it I felt compelled to yell to my husband to take a bite right away (even though he was sitting right next to me and about to). This got big thumbs up all around (though the boys liked it better without the sauce).

I served it with Broccoli, and I made double the amount of sauce because I thought it would be nice on broccoli too. It turned out to be just the right amount for that (and it did go well with broccoli too).

The tops looked burned when they were done, but they were actually tasty, maybe when I do it again, I will turn it down ever so slightly, but not much at all because the blackened skin made it taste very barbequed.

By the way, this was the first time I ever used the oven grill without cursing it. This was way easy to make. It involves some forward planning because of the overnight marinade, but there is almost no effort involved at all.

I have all good things to say about this, and I am going to have to try another recipe from the book right away.

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