Saturday, June 12, 2010

Thai Style Grilled Chicken

Today I made chicken thigh skewers with a marinade of Thai inspired herbs and spices. I like using chicken thighs because they have more flavor and they will not dry out the way chicken breasts do.  I made a marinade of crushed lemon grass, cilantro, soy sauce, ginger, garlic, fish sauce, lime juice and Thai green curry paste. The double skewered thighs were tossed in the marinade and allowed to sit over night. When it was time to cook, a hot charcoal fire was made and the chicken were placed on the hot clean grill and after about five minutes they were flipped over and allowed to finish cooking. I added scattering of chopped cilantro and lime wedges for garnish. They turned out really good and if there are leftovers they will be used in a Asian chicken salad.

Note: Fish sauce and green curry paste can be found in well stocked or Asian markets.

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