Thai Grilled Chicken June 01- Yummy!

[Cathy]

Just made the Thai Grilled Chicken tonight & it was wonderful. I did not have any white peppercorns so I used 1 tblsp black instead. It was just the right amount of kick. Also, when I make this again, I will use only the leg quarters. Even though the breasts have less fat/calories, the taste on the quarters was definitely better in my opinion. I served it with the Spicy Cucumber salad (pg 120) which was perfect. Also, the C/L suggestion to have an old vine zinfandel was just right. I served a bottle of Bogle Old Vine zinfandel. This will certainly be a repeater.

[chefbec]

Thanks for the review. I'll make it IF I EVER GET MY JUNE ISSUE!! May's issue came early, and I didn't get my April issue until May 7!

[HUNGRY!]

Cathy, was it hard to make?

[Beth H]

I made this one already too -- it is not hard to make at all. The only step that adds a bit of time is grinding the spices, and that doesn't take too much time at all. I've been meaning to post this recipe, and I keep forgetting my magazine at home (I'm posting at work right now). I'll try to remember tonight!

[Cathy]

Hang in there, Chefbec. I didn't get my May issue until the middle of May! This month it came early. I wonder if they rotate areas when they do their mailings? Anyway, the chicken was not hard to make at all. You just have to remember to get it marinating early. I only had mine sit for 3 hours and it was great.

[Beth H]

Here's the recipe:

2 tablespoons white peppercorns
1 tablespoon coriander seeds
1 cup minced fresh cilantro stems (optional)
3 tablespoons low-sodium soy sauce
2 tablespoons vegetable oil
1 teaspoon kosher or sea salt
10 garlic cloves, minced
2 chicken breast halves (about 1 1/2 lbs)
2 chicken leg quarters (about 1 1/2 lbs)
cooking spray

1. Place peppercorns and coriander seeds in a large skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns and coriander seeds in a spice or coffee grinder; process until finely ground.
2. Combine the pepper mixture; cilantro (if desired), and next 4 ingredients (cilantro through garlic). Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub the seasoning mixture under loosened chicken skin. Seal and marinate in refrigerator 3 to 8 hours. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill 8 minutes on each side or until chicken is done (discard skin). Yield: 4 servings (serving size: 1 piece of chicken - 315 calories)

I put the "discard skin" in parenthesis because I am not sure about discarding the skin after grilling. To me, that would remove some of the flavor. I left the skin on, but I think you just as easily could remove the skin and rub the marinade directly on the chicken.

[Kerri]

"Put this one into heavy rotation!" That is what my husband said after eating this for dinner last night. I also didn't use white peppercorns, and didn't toast the black ones, just used a peppermill. I have gotten kind of lazy lately in following recipes. I also used ground corriander not from seeds. I did use the cilantro and just the breat pieces. This was so flavorful and juicy! Even after reading the skin on/skin off debate, I went ahead and followed the recipe on this. I think the skin helped keep the rub on and the juices in. Also, I have a little baby grill and sometimes my food comes out a little charbrolied. I just peeled off the burnt skin and it was still great underneath.

[Cathy]

I have to agree with Kerri. I used the skin to keep the rub on the chicken & I found where the chicken didn't have skin, the meat wasn't quite as flavorful because the rub disn't stay on as well. I just pulled off the skin after grilling to eat it. It is really good!

[Peggy]

OMG!!!!!! This was so excellent! We had it tonight and my DH loved it! (My daughter, on the other hand, scrapped off all of the delicious marinade!) Now, I used skinless, boneless chicken breasts and marinated them for about 8 hours. I also added the cilantro leaves. I did cheat a little and use ground white pepper (only 1 tablespoonful for us!) and ground coriander. I think the chicken was well marinated even without the skin. Outstanding recipe!

Peggy

[SQ]

This got 4 thumbs up in my house tonight! http://www.cookinglight.com/bbs/smile.gif I made no changes to the recipe and marinated it almost 4 hours. It was kicking! Served it with the Orzo w/Corn, Tomatoes and Basil from the July issue. They went together wonderfully.