My friend Suchit is from Thailand. She says that, for the Thai people, the first choice for the cilantro in this dish would be to use cilantro roots instead of stems. But, since that is not always available where she lives now, she makes this delicious marinade with cilantro stems. Do not use the cilantro leaves, save those for making the dipping sauce (link below).
The nutrition facts for the marinade were created at Calorie Count.
Thai Marinade for Grilled Chicken
Ingredients:
4 chicken breasts or 8 thighs
One batch marinade
Marinade Ingredients:
1/2 cup soy sauce, low sodium
1/4 cup cilantro stems or roots* (no leaves)
2 T garlic, minced
fresh cracked black pepper to taste
Optional: 1 T ginger, sliced and smashed
Directions:
1/4 cup cilantro stems or roots* (no leaves)
2 T garlic, minced
fresh cracked black pepper to taste
Optional: 1 T ginger, sliced and smashed
Directions:
Add the marinade ingredients to a large zip lock bag.
Pat the chicken dry with a paper towel (do not rinse chicken) and add to the marinade, remove air, seal and refrigerate for anywhere from 4 hours to overnight.
Pat the chicken dry with a paper towel (do not rinse chicken) and add to the marinade, remove air, seal and refrigerate for anywhere from 4 hours to overnight.
Remove the bag from the refrigerator and heat coals on a
grill. Remove the chicken from the bag and discard the marinade. Grill the
chicken until the juices run clear - turn frequently.
Serve with Thai
Dipping Sauce and enjoy mindfully with a skewer of grilled veggies and
a bit of lovely brown basmati rice.
No Thai chili peppers in the marinade?
ReplyDeleteI think that is a must :)
LOL! yup, one would think so. But Suchit is Thai and she says that for grilled chicken, the chili peppers go into the dipping sauce and not the marinade. The flavors are perfect together!
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