Thai Grilled Chicken

Makes 6 servings.

  • 6 medium skinless boneless chicken breast halves (1-1 ½ lb)
  • ½ cup rice wine or dry sherry
  • 1/3 cup oyster sauce
  • 2 tsp lime peel, finely shredded
  • ½ cup lime juice
  • 2 tbsp chilli sauce
  • 4 green onions, sliced (1/2 cup)
  • 4 cloves of garlic, minced
  • 2 tbsp honey
  1. Rinse chicken, pat dry with paper towels.
  2. Place chicken in a plastic bag, bag in a shallow dish
  3. Stir together wine (or sherry), oyster sauce, lime peel, lime juice, chilli paste, green onions and garlic
  4. Pour over chicken. Marinate in the fridge 6-8 hours, turning the bag occasionally
  5. Drain chicken, reserve 1 cup of marinade
  6. Pour reserved marinade in the pot, bring it to boil
  7. Cook , uncovered, for 5 minutes or until reduced by half
  8. Remove from heat, add honey
  9. Brush chicken with hot marinade just before and while grilling
  10. To serve, cut in diagonal slices.
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