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.
This entry was posted in Breasts only / Piersi Kurze and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *