Recipe submitted by Harley Freiberger, Charleston,
SC
Pan Grilled
Spicy Thai Chicken
4 broiler-fryer chicken
breast halves, skinless and boneless
1/4 teaspoon garlic powder
1/2 cup water
1/4 cup rice vinegar
1/4 cup white wine
2 tablespoons sugar
2 tablespoons cilantro
1 tablespoon finely chopped medium hot red chili peppers
1 1/2 teaspoons grated lime peel
1 tablespoon corn oil
2 tablespoons freshly grated coconut
1 lime, cut in slices
Cilantro sprigs
Red chili peppers
In glass dish, place chicken
and sprinkle with garlic powder; set aside.
In saucepan, make marinade
by mixing together water, vinegar, wine and sugar. Heat gently,
stirring, over low temperature, about 3 minutes or until sugar
has dissolved. Remove from heat and add cilantro and red chili
pepper.
Pour 1/4 cup of marinade
over chicken. Marinate in refrigerator 30 minutes.
Reserve 1/2 cup of remaining
marinade for dipping sauce.
Remove chicken from marinade
and sprinkle grated lime peel evenly over both sides.
In frypan, place oil and
heat to medium high temperature. Add chicken and cook, turning,
about 6 minutes or until brown on both sides.
Add remaining 1/4 cup
marinade and cook about 3 minutes or until sauce thickens.
To serve, place chicken
on platter and sprinkle with grated coconut. Garnish with lime
slices, cilantro and red chili pepper. Serve reserved 1/2 cup
of marinade in separate bowl for dipping.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Harley Freiberger, Charleston,
SC