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Recipes  |
Thai Grilled Chicken with Peppercorns
2 cloves garlic Pinch of Sea Salt 2 teaspoons Malabar Black Peppercorns 2 tablespoons chopped coriander root, minced 2 tablespoons Thai fish sauce 1 cup canned coconut milk 3 pounds chicken breasts 12 pieces Directions: 1. In a small food processor add garlic, salt and peppercorns and process to a smooth paste 2. Add coriander and process to a paste 3. Move mix to a large bowl and stir in fish sauce and coconut milk 4. Add the chicken pieces to the marinade and turn chicken until coated well 5. Let stand for an hour at room temperature 6. Set grill to medium heat bone side down grill for 8 minutes 7. When the bottoms start to brown, brush marinade on bottoms and turn and grill 10 minutes until golden brown and juices are clear Serves: 4 |
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