Tangy Thai Chicken
From "Good Times Good Grilling" by Cheryl & Bill Jamison
1 tablespoon store-bought red or green Thai curry paste, or more to
2 teaspoons peanut oil or vegetable oil
1 15-ounce can coconut milk
Salt or Asian fish sauce, optional
4 medium to large boneless, skinless chicken breasts, pounded 1/2
Store-bought sweet Thai red chile sauce
Chopped peanuts and chopped fresh mint, basil, or cilantro or a
Make the marinade, first combining the curry paste and oil in a bowl
and stirring until the paste is softened. Mix in three quarters of
the coconut milk and taste the mixture. If it tastes bland now, it
will taste even blander on the chicken, so add more curry paste, and
salt if needed, until the mixture is pleasantly pungent. If the
mixture becomes too spicy, add a little more coconut milk. Place the
chicken in a zippered plastic bag, pour the marinade over it, and
seal the bag.
Toss back and forth to coat the chicken evenly. Let sit at room
temperature for 20 minutes while you prepare the grill. For a more
intense flavor, marinate for up to several hours, refrigerated.
Fire up the grill, bringing the heat to medium (4 to 5 seconds with
the hand test).
Drain the chicken, discarding the marinade. Grill the chicken for 10
to 12 minutes total. Turn onto each side twice, rotating the breasts
a half-turn each time for crisscross grill marks. Serves 4.
Per serving (without chili sauce, peanuts or herbs): 310 calories;
12 g fat (8 g saturated fat; 35 percent calories from fat); 2 g
carbohydrates; 120 mg cholesterol; 176 mg sodium; 45 g protein; 0.7