Name: Thai Chicken with Cilantro Lime Coconut Sauce
Cuisine: Thai
Ingredients: 4 Thai chiles; 12 limes, juice only; 1 ½ bunches cilantro, stems included; 1 ½ bunches green onions; 1 cup dried coconut; sugar, to taste; 2 - 4 Tbsp fish sauce; 1 cup white vinegar; 1 cup sugar; 1 Tbsp fish sauce; 1 Tbsp Sambal Oelek; 4 - 6 bone-in skin-on chicken breasts; 8 limes, zest of 4 and juice of all; 4 Tbsp brown sugar; 1 bunch cilantro; 4 cans coconut milk; 4 Tbsp yellow curry paste; 2 Tbsp ground black pepper

Thai Chicken with Cilantro Lime Coconut Sauce

Courtesy of Chef Jan Hrabec of Crazyweed Kitchen.

ingredients

Cilantro Lime Coconut Sauce

Thai chiles

limes, juice only

1 ½

bunches cilantro, stems included

1 ½

bunches green onions

cup dried coconut

sugar, to taste

- 4 Tbsp fish sauce

Chile Glaze (for finishing chicken)

cup white vinegar

cup sugar

Tbsp fish sauce

Tbsp Sambal Oelek

Thai Chicken Marinade

- 6 bone-in skin-on chicken breasts

limes, zest of 4 and juice of all

Tbsp brown sugar

bunch cilantro

cans coconut milk

Tbsp yellow curry paste

Tbsp ground black pepper

Ingredient Substitution Guide

directions

Step 1

Coarsely chop Thai chiles, cilantro, green onions and blend all ingredients in food processor until combined – should have a balance of sweet, sour, salty and spicy.

Step 2

Boil sugar and vinegar together until slightly syrupy.

Step 3

Remove from heat and add Sambal Oelek and fish sauce to taste.

Step 4

Using a food processor combine all ingredients until blended into smooth liquid.

Step 5

Salt chicken, both sides, coat in marinade, cover and refrigerate for 4 hours.

Step 6

Grill chicken skin side down: mark with crosshatch, grill both sides, place on pie tray and finish cooking in 450ºF oven.

Step 7

Once chicken has been cooked, glaze the skin side with Chile Glaze. Place back in oven for 2-3 minutes to re-warm the glaze.

Step 8

Serve with jasmine rice, seasonal green vegetable and the Cilantro Lime Coconut Sauce.

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Thai Chicken with Cilantro Lime Coconut Sauce