Sunday, July 25, 2010

Viet Grilled Chicken

This recipe is absolutely delicious, and should be included in everyone's marinade files. We have tried baking chicken coated with this marinade before, but I advise to grill the chicken - the direct heat really brings out the flavor. (Recipe source: The Washington Post, July 07)


1/4 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons Canola or other neutral oil (I used vegatable oil this time)
2 pounds of chicken

In a bowl large enough to accommodate the chicken, combine all ingredients except the chicken and mix well. Add chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for 2 hours.

Place chicken on grill rack and cook, turning every five minutes, until browned on both sides. Enjoy!!!

Just for fun, here is a picture of me eating my first spring roll in Vietnam, which would taste absolutely delicious with the chicken!

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