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    Thai Grilled Chicken

    Recipe Introduction

    Better Homes and Gardens-Low Cal/Low Fat-Spring '99

    List of Ingredients

    • 6 medium skinless boneless chicken breast halves (about 1-1/2 pounds))
    • 1/2 cup rice wine or dry sherry
    • 1/3 cup oyster sauce
    • 2 teaspoons finely shredded lime peel
    • 1/4 cup lime juice
    • 2 tablespoons chili paste
    • 4 green onions, sliced (1/2 cup)
    • 4 cloves garlic, minced
    • 2 tablespoons honey


    1. Rinse chicken; pat dry with paper towels. Place chicken in a plastic bag set in a shallow dish. For marinade, stir together wine or sherry, oyster sauce, lime peel, lime juice, chili paste, green onions, and garlic. Pour over chicken. Marinate in the refrigerator 6-8 hours, turning bag occasionally.

    2. Drain chicken, reserving 1 cup marinade; discard remaining marinade. Pour reserved marinade into a small saucepan. Bring to boiling. Cook, uncovered, for 5 minutes or till reduced to 1/2 cup. Remove from heat; stir in honey.

    3. Grill chicken on the rack of an uncovered grill directly over medium coals for 12-15 minutes or till chicken is tender and no longer pink, turning once. Brush with hot marinade during the last 5 minutes of grilling.

    4. To serve, slice 4 of the chicken breast diagonally into slices. Serve with Asian Slaw. Shred remaining chicken. Cover tightly and refrigerate for Warm Chicken Noodle Salad.

    5. 175 cal, 3g fat, 60mg chol, 551mg sod, 10g carb, 0g fiber, 22g pro,

    6. Servings: 4

    Final Comments

    Notes: See Asian Slaw and Warm Chicken Noodle Salad




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