GRILLED THAI CHICKEN

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Butterflying the chicken permits it to cook quickly without drying out. Can also use the marinade for chicken wings Pictured here using chicken breasts.


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Ingredients

  • Marinade
  • 15 cloves garlic
  • 1/4 tsp kosher salt
  • 1 tsp coriander seeds, toasted and ground
  • 1 tbs white peppercorns, toasted and ground
  • 1 bunch cilantro stems (3/4 cup minced)
  • 1/4 cup soy sauce
  • 2 tbs vegetable or olive oil
  • Chicken
  • 1 chicken, 3-4 lbs or 16 chicken wings, rinsed
  • and patted dry
  • Vegetable or olive oil spray

Preparation

Step 1

Marinade: Mince garlic in food processor. Add remaining ingredients and puree until blended, about 2 min.

Prepare Chicken: If using whole chicken, butterfly the chicken (cut out backbone; splay chicken apart and press down to flatten; break the sternum and some ribs.) Separate breast and thigh skin from flesh and stuff w/marinade under skin. Put chicken and marinade in large zip lock bed. Massage it to distribute all over chicken. Marinated at least 2 hrs or over-nite.

For Chicken: Prepare grill hi on one side and med-low on other. Spray chicken w/oil spray and set it breast-side down on hottest part of grill. Cook uncovered, turning once, until skin has golden grill marks (7-10 min). Move to cooler side of grill. Cover and grill chicken indirectly, turning every 5 min or so until juices run clear and 165 is reached (25-30 min). Remove, tent w/foil and let rest 5-10 min.

For Chicken Wings: Grill over med-hi heat.

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