Grilled Thai Chicken

Grilled Thai Chicken
Photo by Amy Albert (top), Scott Phillips


  • 2 Tbs. vegetable oil
  • 15 cloves garlic
  • ¾ cup minced cilantro stems (from about 1 large bunch)
  • 1 tsp. coriander seeds, toasted and ground
  • 1 chicken, 3-½ to 4 pounds, preferably kosher, fat trimmed and discarded, chicken rinsed and thoroughly patted dry
  • 1 Tbs. white peppercorns, toasted and ground
  • ¼ tsp. kosher salt
  • + 2 more ingredients
    • Vegetable or olive oil spray
    • ¼ cup soy sauce

In a food processor, mince the garlic with the salt. Add the ground coriander seeds, ground peppercorns, cilantro stems, soy sauce, and oil; purée until completely blended, 1 to 2 minutes. You'll have about 1 cup marinade. Transfer to a bowl, cover, and set aside (refrigerate it if you're working...

View full recipe at Fine Cooking


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