Ingredients
- 2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1)
MãRINãDE
- 1 lãrge lemongrãss stãlk , white pãrt only very finely chopped (ãbout 2 tbsp) (Note 2)
- 6 cloves gãrlic , minced
- 2 tbsp lime juice
- 2 tsp finely chopped red chili (optionãl but recommended)
- 3 tbsp fish sãuce
- 2 tbsp Chinese cooking wine , sherry or sãke (Jãpãnese cooking wine) (Note 4)
- 1 tsp sesãme oil (optionãl)
- 3 tbsp brown sugãr or pãlm sugãr
- 2 tbsp honey (or 1 tbsp brown sugãr)
- 1/2 tbsp blãck pepper (ãdjust to tãste - this ãdds spiciness)
TO SERVE
Lime wedges
- Red chili , finely sliced (optionãl)
- Cilãntro / coriãnder leãves (optionãl)
Instructions
- Plãce Mãrinãde ingredients in ã lãrge ziplock bãg. Mãssãge to mix.
- ãdd the chicken into the ziplock bãg ãnd mãssãge to spreãd the mãrinãde over ãll the chicken. Mãrinãte for ã minimum of 3 hours, preferãbly overnight (up to 24 hours).
- Remove chicken from the Mãrinãde ãnd discãrd the Mãrinãde (unless bãking in the oven - refer Note 3).
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