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Thai Grilled Chicken

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Posted on 2008-05-12

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Thai Grilled Chicken 2673 views
-1.00 avg rating
3 votes

Servings: 4 - 6 servings


6 medium skinless boneless chicken breast halves, (about 1-1/2 lbs)
1/2 cup rice wine or dry sherry
1/3 cup oyster sauce
2 tsp. lime peel, finely shredded
1/4 cup lime juice
2 tbsp. chili paste
4 green onions, sliced, (1/2 cup)
4 cloves garlic, minced
2 tbsp. honey


Rinse chicken; pat dry with paper towels. Place chicken in a plastic bag set in a shallow dish.

For marinade, stir together wine or sherry, oyster sauce, lime peel, lime juice, chili paste, green onions, and garlic.

Pour over chicken. Marinate in the refrigerator 6-8 hours, turning bag occasionally.

Drain chicken, reserving 1 cup marinade; discard remaining marinade.

Pour reserved marinade into a small saucepan. Bring to boiling. Cook, uncovered, for 5 minutes or until reduced to 1/2 cup. Remove from heat; stir in honey.

Grill chicken, brushing with hot marinade beforehand.

To serve, cut chicken breast diagonally into slices.




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