Thursday, July 2, 2009

The domino effect...

That's what I got when I tried this recipe. The preparation went well, the chicken had been marinating over night. It smelled so good. I started the grill, it was getting nice and hot. I put the chicken on, closed the lid and headed in the house to finish the rest of dinner. When I came back 6 minutes later to check on the chicken, I realized the grill was out of gas. I had my husband change the propane tank, but it didn't seem that the grill was working. Long story short...after playing with the grill for way too long, the chicken was as dry as a bone and in the mean time I over cooked the chili sauce, turning it into chili taffy. It was not a good night!

In an effort to salvage something about the dish, I remade the chili sauce and we ate the chicken anyway. It was actually delicious, despite how dry it was. I can only imagine how yummy it will be next time, with perfectly cooked chicken. Hopefully if you try this recipe, you'll have much better first time results.

(Recipe adapted from Sunset Magazine)

4 small chicken breasts, butterfly or pound ¼ inch thin. (I use 2 of the Costco large chicken breast and slice them in half to make them thin.)
3/4 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon pepper
1 teaspoon hot chili flakes (I just use ½ t.)
Chili glaze (see recipe below)
4 or 5 green onions chopped

1. Rinse chicken and pat dry.
2. In a large bowl, mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover airtight and chill at least 1 hour or up to one day.
3. Take chicken from the bowl, reserving marinade.
4. Cook on the grill, until meat is no longer pink in center about 10 to 12 minutes basting frequently with remaining marinade.
5. Transfer chicken to a warm platter and pour the chili glaze evenly over meat. Garnish with green onions.

¾ C. rice vinegar
½ C. sugar
3 T. soy sauce
¼ t. hot chili flakes

1. In a medium sauce pan, combine all ingredients.
2. Bring to a boil over high heat and cook until mixture is reduced to ½ cup, 8 to 10 minutes. Use hot.
3. If making glaze up to 1 week ahead, cove and chill; reheat before serving.

1 comment:

Barbara Bakes said...

I'm definitely giving this recipe a try!

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