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THAI
GRILLED CHICKEN
Thai
grilled chicken is especially delicious
when cooked outdoors on the barbecue. Serve
it on a bed of crisp salad with lime wedges
to offset its richness.
2
pounds chicken drumsticks or thighs
Salt and freshly ground black pepper
Crisp lettuce leaves, to serve
1/2 cucumber, cut into strips, to garnish
4 scallions, trimmed, to garnish
2 limes, quartered, to garnish
FOR
THE MARINADE
1 teaspoon black peppercorns
1/2 teaspoon caraway or cumin seeds
4 teaspoons sugar
2 teaspoons paprika
3/4-inch piece fresh ginger, chopped
3 garlic cloves, crushed
1 tablespoon finely chopped fresh
Cilantro, white root or stem
3 tablespoons vegetable oil
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Chop
through the narrow end of each drumstick with
a heavy knife. Score the chicken pieces deeply
to allow the marinade to penetrate and arrange
in a shallow bowl.
Grind
the peppercorns, caraway or cumin seeds and sugar
with a mortar and pestle or in a food processor.
Add the paprika, ginger, garlic, cilantro and
oil and grind to a paste.
Spread
the marinade over the chicken and let marinate
in the refrigerator for 6 hours. Cook the chicken
on a medium grill for about 20 minutes, basting
with the marinade and turning once. Season, arrange
on a bed of lettuce and garnish before serving.
Serves
4 - 6.
[The
Barbecue and Grill Book, Sizzling Ideas for Delicious
Outdoor Eating - Christine France]
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