Tuesday, September 17, 2013

Thai Chicken

We love Martha's Spatchedcocked Lemon Chicken recipe (the one we mentioned here) so much it has become a staple in our house. But every so often you need to switch things up and keep it interesting. So we decided to try a Thai flavored one... on the grill!

1 whole chicken
3 limes sliced

1 jalapeño
1/2 cup cilantro
1/4 cup basil
3 cloves garlic
1 inch ginger
1/4 large yellow onion

1 tsp salt
1 tsp fresh ground black pepper
1 tsp oriental 5 spice

Chop paste ingredients and put In food processor. Drizzle with olive oil and purée into a paste.  Rub paste under the skin of chicken and reserve the rest. Put lime slices under skin of chicken.  Mix black pepper, salt, and oriental 5 spice together. Rub on skin. Rub rest of paste on both sides of chicken.

Place chicken skin side down on indirect medium high heat. Cook for roughly 15 min until skin is crispy. Flip and continue cooking for 45 minutes until internal temp reaches 165 degrees.

We served it up with jasmine rice mixed with peas and peanut sauce. It was delicious!

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