Yield: 4 servings
|3 pounds||Chicken pieces with bone|
|1 teaspoon||Liquid smoke -- (if using a|
|1 teaspoon||Ground white or black|
|2 tablespoons||Garlic -- minced|
|1 tablespoon||Cilantro roots -- mashed|
|6 tablespoons||Light Thai soy sauce -- (See|
|¾ cup||Beer or dry white wine|
|1 small||Red onion -- or yellow|
|1 large||Jalapeno pepper -- or to|
|2 tablespoons||Fish sauce -- (Nam Pla)|
|1||Lime -- juiced|
|1 teaspoon||Cilantro leaves -- chopped|
* Use 2 tbsp chopped cilantro as a substitute.
Wash and dry chicken pieces. Cut several ⅛" deep slits in each piece of chicken. Combine the rest of the ingredients in a large zip lock bag. Drop the chicken in, zip the bag up and shake a few times so the chicken are well coated with marinating liquid. Marinate in the refrigerator overnight. Turn the bag once (after 5-6 hours).
Grill over medium heat until well done, spooning the marinating liquid on each side while cooking. Serve with cook rice or sticky rice and sauce.
Sauce: Grill garlic, onions (leave the skins on), pepper and tomato lightly. Place in a blender and add fish sauce and lime juice and blend until slightly chuncky. Pour into a serving dish and sprinkle cilantro leaves. Mix lightly before serving. Enjoy!! Happy (Thai) Cooking!! Gail in IL
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