HomeChicken Pan Grilled Spicy Thai Chicken

Pan Grilled Spicy Thai Chicken

Posted in : Chicken on by : Daphne


4 broiler-fryer chicken breast halves, skinless and boneless1/4 teaspoon garlic powder1/2 cup water1/4 cup vinegar1/4 cup white wine2 tablespoons sugar2 tablespoons cilantro1 tablespoon finely chopped medium hot red chili peppers1 1/2 teaspoons grated lime peel1 tablespoon corn oil2 tablespoons freshly grated coconut1 lime, cut in slicescilantro sprigsred chili peppers


In glass dish, place chicken and sprinkle with garlic powder; set aside. In saucepan, make marinade by mixing together water, vinegar, wine and sugar. Heat gently, stirring, over low temperature, about 3 minutes or until sugar has dissolved. Remove from heat and add cilantro and red chili pepper. Pour 1/4 cup of marinade over chicken. Marinate in refrigerator 30 minutes. Reserve 1/2 cup of remaining marinade for dipping sauce. Remove chicken from marinade and sprinkle grated lime peel evenly over both sides. In frypan, place oil and heat to medium high temperature. Add chicken and cook, turning, about 6 minutes or until brown on both sides. Add remaining 1/4 cup marinade and cook about 3 minutes or until sauce thickens. To serve, place chicken on platter and sprinkle with grated coconut. Garnish with lime slices, cilantro and red chili pepper. Serve reserved 1/2 cup of marinade in separate bowl for dipping. Makes 4 servings.