Recipe - Thai Grilled Chicken - Midsummer Thai Dinner

6 Coriander sprigs; with stems
One half teaspoon Chinese chili sauce; or
; chili flakes
3 tablespoon Soy sauce
1 tablespoon Oyster sauce
2 Garlic cloves; crushed
One half teaspoon Sugar
4 Boneless chicken breasts
; skin on
1 Leaf lettuce
Coriander
Mint springs
3 Green onions; slivered

TART SWEET DIPPING SAUCE
1 cup Sugar
One half cup Water
One half cup White vinegar
2 tablespoon Garlic; chopped
2 tablespoon Fish sauce
1 One half teaspoon Chinese chili sauce
2 tablespoon Lime juice
One fourth cup Carrot; shredded

If you don't like coriander, use basil or mint instead. For a spicier dish,
increase the chili sauce.

In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster
sauce, garlic and sugar. Spread on chicken and marinate for 4 hours or
overnight.

Preheat broiler or barbecue. Broil chicken skin side down for 4 minutes.
Turn and broil 4 minutes longer until skin is crispy and chicken is cooked
through. Cut chicken in 1/2inch strips.

Place lettuce leaves on platter and arrange chicken on top. Carnish with
coriander, mint sprigs and green onions.

To eat in the Thai manner, roll chicken in lettuce leaves along with herbs
and onions. Dipp into dipping sauce. Alternatively, serve lettuce, chicken
and garnishes together.

Tart Sweet Dipping Sauce Tbis is the traditional Thai dipping sauce used
for salad rolls, spring rolls and most everything else.

Combine sugar, water and vinegar. Bring to boil and boil for 5 minutes.
Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Cook and
add lime juice and shredded carrot.

Posted to MMRecipes Digest V4 #153 by "John Weber" hdbrer@ibm.net on Jun
01, 97