KAI YANG (THAI GARLIC CHICKEN)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 5
Steps:
- Cut the chicken into serving pieces as follows: Separate main wing bones from the second wing bones; cut the breast halves from the carcass and cut them, with the skin, into two-inch cubes; cut each thigh in half across the bone to make four pieces; remove the legs, chop off and discard the leg end bones.
- Combine the coriander, lemon juice, peppercorns and garlic in a mixing bowl. Add the chicken pieces and blend well with the spice mixture. Let stand at least one hour at room temperature or overnight in the refrigerator.
- Preheat a charcoal grill for barbecuing. Add the chicken pieces and cook, turning often, until done. The boneless pieces will cook in about 10 minutes or less. The pieces with bone in will cook in about 20 minutes or longer.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 110 milligrams, Sugar 0 grams, TransFat 0 grams
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