 Spicy Thai Chicken
Makes 4 servings
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Ingredients
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3/4
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cup canned cream of coconut
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3
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tablespoons lime juice
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3
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tablespoons soy sauce
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3
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large green onions, cut up
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3
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large cloves garlic
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8
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sprigs cilantro
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3
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anchovy fillets
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1
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teaspoon Original TABASCO® brand Pepper Sauce
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2
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whole boneless skinless chicken breasts, cut in half (about 1-1/2 pounds)
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Combine cream of coconut, lime juice, soy sauce, green onions, garlic, cilantro, anchovies and TABASCO® Sauce in container of blender or food processor. Cover; blend until smooth. Place chicken in large shallow dish or plastic bag; add marinade. Cover; refrigerate at least 2 hours, turning chicken occasionally.
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Remove chicken from marinade; reserve marinade. Place chicken on grill about 5 inches from source of heat. Brush generously with marinade. Grill 5 minutes. Turn chicken; brush with marinade. Grill 5 minutes longer or until chicken is cooked. Heat any remaining marinade to a boil; boil 1 minute. Serve as a dipping sauce for chicken.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Printed
from fbnr.com
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