Southern Chicken 'Criscuits'

Courtesy ofChef Jan Hrabec of Crazyweed Kitchen.
Directions for: Thai Chicken with Cilantro Lime Coconut Sauce

Ingredients

Cilantro Lime Coconut Sauce

4 Thai chiles

12 limes, juice only

1 bunches cilantro, stems included

1 bunches green onions

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1 cup dried coconut

sugar, to taste

2 - 4 Tbsp fish sauce

Chile Glaze (for finishing chicken)

1 cup white vinegar

1 cup sugar

1 Tbsp fish sauce

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1 Tbsp Sambal Oelek

Thai Chicken Marinade

4 - 6 bone-in skin-on chicken breasts

8 limes, zest of 4 and juice of all

4 Tbsp brown sugar

1 bunch cilantro

4 cans coconut milk

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4 Tbsp yellow curry paste

2 Tbsp ground black pepper

Directions

Cilantro Lime Coconut Sauce

1. Coarsely chop Thai chiles, cilantro, green onions and blend all ingredients in food processor until combined - should have a balance of sweet, sour, salty and spicy.

Chile Glaze (for finishing chicken)

1. Boil sugar and vinegar together until slightly syrupy.

2. Remove from heat and add Sambal Oelek and fish sauce to taste.

Thai Chicken Marinade

1. Using a food processor combine all ingredients until blended into smooth liquid.

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2. Salt chicken, both sides, coat in marinade, cover and refrigerate for 4 hours.

3. Grill chicken skin side down: mark with crosshatch, grill both sides, place on pie tray and finish cooking in 450F oven.

4. Once chicken has been cooked, glaze the skin side with Chile Glaze. Place back in oven for 2-3 minutes to re-warm the glaze.

5. Serve with jasmine rice, seasonal green vegetable and the Cilantro Lime Coconut Sauce.

See more: Chicken, Dinner, Herbs, Main, Thai