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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-02-2011, 12:40 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Spicy Sweet Juicy Thai Chicken Breasts - Pron & Recipe Included!
I don't often cook chicken breasts, but when I do, this is one of my favorite go to recipes I concocted a few years back. I marinate boneless breasts in a mixture of basil, mint, jalapeno, ginger, garlic, soy sauce, fish sauce, & brown sugar. After the meat has marinated all day or overnight, I grill the breasts over hot coals till just done, and serve. The flavor of this marinade is amazing - a perfect combination or sweet, spicy, and savory.
The challenge with grilling chicken breasts breasts is it's easy to overcook them. By pounding the breasts a bit, which evens out the cooking surface of the meat, and monitoring the temp while they're cooking, they come out moist & delicious. Here's how I do it: Skinless breasts ready to go: ready to flatten between two pieces of plastic wrap: Once all the breasts have been evenly flattened, I assemble the marinade ingredients: Then, I blend them thoroughly in the food processor: After this, I put the meat in a ziploc with the marinade to absorb the green goodness all day long in the fridge: After marinating for 8 hours, I fired up the Kingsford Oval for indirect, and put the meat on the cool side: After about 5 mins, I turned the meat: Finally, onto the hot side for a nice hot sear: I carefully monitored the temp of each breast so it was about 160 degrees when I pulled and then plated. This is how they came out: Recipe: Spicy-Sweet Thai grilled Chicken Breasts 1/3 cup finely chopped fresh basil 1/3 cup finely chopped fresh mint 1/3 cup finely chopped cilantro 3 tablespoons finely chopped peeled fresh ginger 4 garlic cloves 1 1/2 tablespoons soy sauce 1 1/2 tablespoons fish sauce (nam pla) 1 1/2 tablespoons olive oil 1/8 cup white wine 1 1/2 tablespoons (packed) dark brown sugar 1 jalapeno chili, stemmed, chopped (If you like hotter, include ribs and seeds) 6 skinless boneless chicken breast halves (about 2 1/2 pounds total) Pound each breast lightly between two sheets of plastic wrap until evenly flattened. Combine first 11 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally. Place chicken in a zip lock bag, and pour marinade over chicken and make sure all sides of chicken are coated with the marinade mixture. Chill at least 4 hours, even better, overnight. Remove chicken from fridge, and allow to come up to room temperature. Then, prepare grill (medium-high heat). Grill chicken indirect over hot coals for about 3-5 minutes per side, and then finish chicken on hot side for about 2 mins a side, until internal temp reaches 160 degrees. Let chicken rest 5 additional minutes before serving. Transfer to plates and serve.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from: ---> |
02-02-2011, 12:49 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice, I like all the fresh herbs
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-02-2011, 12:55 PM | #3 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks really good Thanks for the recipe
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02-02-2011, 01:14 PM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Thanks for the recipe!
It seems that you've cleaned the "well seasoned" grate in the middle a bit...no? ;) I like the Phresh herbs as well.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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02-02-2011, 02:10 PM | #6 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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You JUST had to say that, didn't you, Phu?
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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02-02-2011, 02:19 PM | #7 |
Take a breath!
Join Date: 12-17-10
Location: Cape Cod, MA
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Looks awesome Moose...thanks for sharing. This will be on the agenda very soon.
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02-02-2011, 02:39 PM | #8 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Looks awesome!
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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02-02-2011, 02:49 PM | #9 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Looks good Moose, Gonna add that one to the must try! Thanks.
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02-02-2011, 03:26 PM | #10 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks excellent Moose! The ingredients sound sooo tasty, I'm adding this to my to-do list.. Thanks!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-02-2011, 03:30 PM | #11 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I couldn't agree more. Love your cooks Moose!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-02-2011, 04:49 PM | #12 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Thanks guys. Thought I'd give you a break from tacos, burritos, and nachos for a while.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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02-02-2011, 05:58 PM | #13 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Great looking chicken, ingredients sound fantastic! BTW, ain't even near tired of your tacos, burritos, and nachos.
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02-02-2011, 06:15 PM | #14 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Excellent looking food. I will be trying this. And just pour me a shot of that "nam pla". That stuff makes the world go round.
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Tom |
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02-02-2011, 06:43 PM | #15 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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looks good... and do not expect a posting of some sexy spicy sweet Thai breasts from the downtown massage joint either.
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