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Thai-style Grilled Chicken
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Description
Yummy chicken with a little spice! Be sure to whip up the Chile Dipping Sauce for an extra kick!
Ingredients
- 9 cloves Garlic
- ¼ cups Peanut Oil
- 2 whole Shallots, Peeled And Chopped
- 1 piece Ginger (1 Inch Piece)
- 1 teaspoon White Peppercorns
- 12 sprigs Cilantro, Chopped
- 2 Tablespoons Soy Sauce
- 2 pinches Salt
- 1 whole Chicken, Butterflied
Preparation
Chop 3 of the garlic cloves and add to the oil in a small sauce pan. Heat oil over medium heat and fry garlic until it turns light golden. Set aside to cool. When cool, strain into small bowl and discard garlic.
Crush shallots, ginger, peppercorns, cilantro and remaining 6 garlic cloves together with a mortar and pestle or in a food processor until smooth. Stir in soy sauce and salt. Rub the paste into both sides of the chicken and allow to marinate at room temperature for 30 minutes.
Scrape the marinade off the chicken. Grill over medium heat, basting frequently with the garlic oil. Move the chicken around the grill to avoid flare-ups. Cook about 30 minutes or the until the thigh juices run clear (internal temperature of 165°).
Allow to rest 10 minutes then cut into 6-8 pieces and serve with chile dipping sauce.
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