Maria's Thai Chicken Marinade - robert yu's wikiperdido

Fri, 15 Sep 2006

Over the span of two weekends, I tried two wonderful chicken recipes: Maria's Thai Chicken (below), and Jennifer's Chicken Marinade.

I can't wait to try them myself.

Rob,
You will need to double or quadruple the recipe for the cool rice noodle 
dressing if you are making more than a single serving.  That recipe was 
published as a lunch for one using the leftover chicken.  I think it is 
outstanding as an accompaniment for the grilled chicken for supper, though 
the recipe suggests steamed jasmine rice.
Maria

Here is the recipe.  It is from the June/July 2003 issue of Fine Cooking 
magazine.  It was written by Su-Mei Yu who is the owner of Saffron 
restaurant in San Diego.  She wrote the book Asian Grilling.


Grilled Thai Chicken

   Marinade:
15 cloves garlic
1/4 tsp kosher salt
1 tsp coriander seeds, toasted and ground
1 Tbs white peppercorns, toasted and ground
3/4 C minced cilantro stems (from about 1 large bunch)
1/4 C soy sauce
2 Tbs vegetable oil

    Chicken:
1 whole chicken, 3 1/2 to 4 pounds, butterflied
      OR
2 chicken halves
      OR
6 whole chicken legs

Grind coriander seed and white peppercorns in a mini food processor.  Add 
the garlic cloves and mince them in the food processor. Add remaining 
ingredients: cilantro stems, soy sauce, salt, vegetable oil.  Process until 
smooth (1-2 minutes)

Chicken should marinate for a good 8 hours, though I think it's best with a 
24 hour soak.  I have used different cuts of chicken and they are all 
delicious.


     Sweet and Sour Sauce
1 Tbs dried chili flake (or prepared chili paste, to taste)
1/2 tsp kosher salt
3/4 C granulated sugar
1/4 C plus 2 Tbs rice vinegar
7 cloves garlic, minced

    Rice Noodle Salad
1/2 C Sweet and Sour Sauce (above)
2 Tbs fish sauce
3 Tbs fresh lime juice
Mix above ingredients for dressing
For rice noodle salad, toss cool prepared rice noodles with vegetables and 
herbs of choice (shredded carrot, red leaf lettuce, cucumber, sweet or green 
onion, bell peppers, fresh mint, fresh cilantro, fresh basil) Garnish with 
chopped peanuts if desired.  Can top with the grilled chicken, shredded or 
still in portions.


Maria

The original link:
http://www.taunton.com/finecooking/recipes/grilled_thai_chicken.aspx