For the Thai TD going on here: http://www.bbq-brethren.com/forum/sh...d.php?t=159560
I cooked up some Thai Green Chicken. A recipe my wife found about two weeks ago. It's so good we've made it 3 times already.
Starts with a marinade of
1 medium onion
1 1/2 C basil leaves
1/4 C mint leaves
3 serrano peppers seeded
4 TBS Red Boat 40 Fish Sauce
~1/4 C Braggs aminos (you could use soy sauce here instead)
zest of 2 limes
juice of those same 2 limes
A couple of healthy pinches of pepper, probably about 1/2 tsp.
4-5 cloves of garlic.
All of that goes into the food processor and it gets pureed until somewhat smooth.
For the chicken I used a combination of drumsticks and wings
Took my favorite kitchen weapon to the wings
And then it all went into a ziploc bag overnight to get happy.
I wouldn't marinate this for less than about 8 hours, I let once batch go for 2-full days. After its soak I wipe off the excess marinade.
It then went onto the OTS over indirect heat for about 15-20 minutes per side. This time the skin crisped up nicely on its own so there was no need to finish it over direct heat which I did last time.
Then I plated it up with some stir-fried vegetables
This chicken is awesome! A little spice, a little salty and a great herbaciousness from the mint, cilantro and basil.