Grilled Thai Chicken


This is a meal I have made numerous times that always gets rave reviews and the cilantro in today's share made me think of adding it here. It does require a quartered bird, but it's well worth the effort.

1 Chicken - Quartered, skin removed

Marinade:
1 tsp coriander seeds, toasted and ground
1 TB white peppercorns, toasted and ground
15 cloves garlic
1/4 tsp salt
3/4 cup minced cilantro stems (from about 1 large bunch)
1/4 cup soy
2 TB vegetable oil

After toasting and grinding seeds, add other marinade ingredients to food processor and blend until smooth. Add marinade to chicken parts in a ziplock bag or other sealed container. Marinate for 1-8 hours, turning container periodically to coat chicken.

Grill or bake chicken

Serve w/ sweet and sour sauce (yield 1/2 cup):
1 TB dried red chile flakes
1/2 tsp salt
3/4 c. sugar
1/4 cup plus 2 TB rice vinegar
7 cloves of garlic
Toast chiles until fragrant (1-2 mins). Add salt, sugar, rice vinegar, cook until dissolved. Stir in garlic and remove from heat and cool completely before serving.

Serve with rice and Wilted Asian Greens from the May 6, 2009 newsletter posted on Pete's blog site.

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