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Thai Grilled Chicken
Servings:
4-6
Ingredients:
- 6 medium
skinless boneless chicken breast halves, (about 1-1/2 lbs)
- 1/2
cup rice wine or dry sherry
- 1/3 cup oyster sauce
- 2 tsp. lime
peel, finely shredded
- 1/4 cup lime juice
- 2 tbsp. chili paste
- 4 green onions, sliced, (1/2 cup)
- 4 cloves garlic, minced
- 2 tbsp. honey
Instructions:
- Rinse chicken;
pat dry with paper towels. Place chicken in a plastic bag set in a
shallow dish.
- For marinade, stir together wine or sherry, oyster
sauce, lime peel, lime juice, chili paste, green onions, and garlic.
- Pour over chicken. Marinate in the refrigerator 6-8 hours, turning
bag occasionally.
- Drain chicken, reserving 1 cup marinade; discard
remaining marinade.
- Pour reserved marinade into a small
saucepan. Bring to boiling. Cook, uncovered, for 5 minutes or until
reduced to 1/2 cup. Remove from heat; stir in honey.
- Grill
chicken, brushing with hot marinade beforehand.
- To serve, cut
chicken breast diagonally into slices.
Summer and BBQ Recipes @ Holidays on the Net (www.holidays.net)
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