Best Saffron Thai Grilled Chicken Recipes
SAFFRON THAI GRILLED CHICKEN
Provided by Molly O'Neill
Categories lunch, project, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Poke holes in the chicken with the tines of a fork and set aside.
- Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes. Grind the spices in an electric coffee grinder or with a mortar and pestle. In a large bowl, combine the ground spices with the remaining ingredients. Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator.
- Heat the grill. Remove the chicken from the marinade. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste, using as much sauce as desired, until the juices run clear when pricked with a knife, about 12 to 15 minutes.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 12 grams, Sodium 489 milligrams, Sugar 0 grams, TransFat 0 grams
SAFFRON THAI GRILLED CHICKEN
Number Of Ingredients 12
Steps:
- PREPARATION Poke holes in the chicken with the tines of a fork and set aside. Toast the white peppercorns, coriander seeds and fennel seeds in a small frying pan over medium heat until they are aromatic, about 2 minutes. Grind the spices in an electric coffee grinder or with a mortar and pestle. In a large bowl, combine the ground spices with the remaining ingredients. Add the chicken and marinate for 1 hour at room temperature or longer in the refrigerator. Heat the grill. Remove the chicken from the marinade. Brush the grill with oil. Grill the chicken for 5 minutes. Turn and baste with sauce. Continue to turn and baste,
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