Grilled thai chicken with chunky peach pepper sauce

Summary

Boneless, skinless chicken thighs are often an economical choice, have more flavour and are less prone to drying out as chicken breasts do. the seasoning for the chicken has just a hint of curry and is nicely complemented by the colourful sweet-hot peach sauce. serve with jasmine or basmati rice.

Step by Step

Step 1

In small bowl, combine fish sauce, oil, ginger, garlic, lemon grass, curry powder, cumin and salt. Place chicken in sealable plastic bag; pour in seasoning mixture and seal bag. Massage mixture into chicken to evenly coat and marinate in refrigerator a few hours.

Step 2

Preheat barbecue. Reduce heat to medium or medium-low. Cook chicken until tender and juices run clear when meat is pierced, 20 to 25 minutes. Serve with sauce.

Ingredient

Vegetable oil

25 ml 0.88 fl. ozs
Red wine vinegar

2 ml 25 ml
Packed brown sugar

15 ml 0.52 fl. ozs
Thai fish sauce or soy sauce

2 ml 25 ml
Each curry powder, ground cumin and salt

0.5 ml 2 ml
Minced fresh gingerroot

1 ml 15 ml
Of lemongrass, hard outer leaves and green top removed, minced

1 stalk 1 stalk
Ontario garlic, minced

1 clove 1 clove
2 small ontario hot peppers (such as hot red cherry peppers) seeded and diced

1 to 1 to
Onion

1 ontario 1 ontario
Tomato, halved, seeded and diced

1 ontario 1 ontario
Peaches or nectarines, peeled and diced

3 ontario 3 ontario
Chopped fresh ontario coriander

0.25 ml 50 ml

Related Recipe

Grilled thai chicken with chunky peach pepper sauce

Summary

Step by Step

Step 1

Step 2

Ingredient

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