Grilled Chicken with Thai-Spiced Oil
Chef-owner Neath Pal is known for his fusion of French-Asian and New England cooking. So serve this dish with slender noodles tossed in a purchased peanut sauce. Finish with coconut ice cream.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings. (Can be doubled.)
Asian
Thai
Chicken
Garlic
Ginger
Poultry
Backyard BBQ
Dinner
Lunch
Spice
Fall
Summer
Grill/Barbecue
Soy Sauce
Bon Appétit
Sugar Conscious
Dairy Free
Tree Nut Free
No Sugar Added
Kosher
- 2 tablespoons minced garlic
- 1/2 teaspoon ground turmeric
- 4 teaspoons grated lemon peel
- 6 tablespoons peanut oil
- 4 teaspoons soy sauce
- 2 tablespoons minced peeled fresh ginger
- 2 skinless boneless chicken breast halves
- Carbohydrate 6 g(2%)
- Cholesterol 64 mg(21%)
- Fat 43 g(66%)
- Fiber 1 g(4%)
- Protein 21 g(42%)
- Saturated Fat 7 g(37%)
- Sodium 624 mg(26%)
- Calories 490
Preparation Prepare barbecue (medium-high heat). Whisk first 6 ingredients in 9-inch pie dish to blend. Transfer 1/4 cup spiced oil to small bowl and reserve. Place chicken in mixture in pie dish; turn to coat. Grill until cooked through, about 6 minutes per side. Serve with reserved spiced oil.
