Vietnamese Kaffir Lime Chicken

Use instructions for gas grill indirect grilling in Misc Recipe Box

Vietnamese Kaffir Lime Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup chicken bouillon powder (weird I know, but it works)

  • ½

    cup garlic chili sauce/Sriracha mixed

  • ½

    cup honey

  • ½

    cup cooking oil

  • ½

    cup pureed shallot(do a little at a time or will have too much)

  • ¼

    cup rice vinegar

  • 20

    kaffir lime leaves, finely chopped

  • boneless skinless thighs(20)

  • 1

    cup cilantro leaves

  • 1

    cup roasted peanuts, chopped

  • shallow 9 inch aluminum pans for drip pans

Directions

Directions Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken in the paste in the bag and allow to marinate for 30 minutes to 1 hour minimum. Set up grill according to indirect heat method in misc project box. Set the chicken on the grill opposite of the hot side. Cover the grill and cook until just about cooked through, 25 to 30 minutes. Rotate the chicken halfway through for even cooking. To finish the chicken, brush with the reserved paste and grill directly over hot coals until charred slightly. Transfer to a platter over green rice and top with cilantro leaves and peanuts. Can slice for less messy eating. Drizzle with Nuoc Cham and serve a bowl on the side for dipping.


Nutrition

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