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Garlicky Thai Grilled Chicken




Source of Recipe


blue ribbon recipes






List of Ingredients



• 6 Gold Kist Farms® split chicken breasts
  
• Garlic Cilantro Pesto:
  
• 4 cloves garlic
  
• 1/4 cup fresh cilantro -- or 2 tablespoons dried cilantro
  
• 2 tablespoons soy sauce
  
• 1 teaspoon coarse black pepper
  
• 1/2 teaspoon dried crushed red pepper
  
• 1 teaspoon salt
  
• 1 tablespoon vegetable oil
  
• Sweet and Spicy Sauce:
  
• 1 cup sugar
  
• 1/4 cup water
  
• 1/4 cup corn syrup
  
• 1/3 cup rice vinegar
  
• 2 cloves garlic -- minced
  
• 1 teaspoon salt
  
• 1 teaspoon vegetable oil
  
• 1/2 teaspoon cayenne pepper
  
• 2 teaspoons dried crushed red pepper
  






Instructions



1. Rinse chicken breasts, pat dry and place in a
   single layer in shallow dish.
   
2. Place Garlic Cilantro Pesto ingredients in food processor or blender and process to form a pesto. Spread over both sides of chicken, cover, and marinate in refrigerator one hour.
   
   
3. To prepare Sweet and Spicy Sauce, place sugar,
   water, corn syrup, vinegar, garlic and salt in
   saucepan. Stir to dissolve sugar and bring to a
   boil. Reduce heat to low and simmer until liquid
   is reduced and slightly thickened, about 20
   minutes. Remove from heat and add oil, cayenne,
   and crushed red pepper. Cool to room temperature.
   
   
4. Preheat charcoal or gas grill and lightly coat
   with oil or cooking spray. Place chicken,
   skin-side up, on prepared grill, 4 to 6 inches
   from heat source. Grill, turning occasionally,
   about 45 minutes or until temperature on meat
   thermometer is 170ºF and juices run clear when
   pierced with a fork. Serve with Sweet and Spicy Sauce.
   






Final Comments


6 servings