THAI GARLIC CHICKEN
This is my favourite chicken recipe as it is so easy and full of wonderful Thai flavours. It was given to me by a neighbour who originally comes from Barbados. I usually cook this in a ridged grill pan and serve with Ken Hom's green ginger rice and fiery corn - from Ken Hom's Travel with a Hot Wok. I often double the recipe and freeze portions in the marinade in ziplock bags.
Provided by Julia Leatherwood
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut gashes into chicken, through skin if present.
- Mix all the ingredients for the marinade in a deep glass bowl.
- Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes.
- Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks.
- Next cook the chicken in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through.
- Keep basted with the marinade while cooking.
- Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad.
Nutrition Facts : Calories 352.6, Fat 23.7, SaturatedFat 5.2, Cholesterol 92.8, Sodium 344.7, Carbohydrate 2.5, Fiber 0.3, Sugar 0.7, Protein 31.1
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