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Home > Recipes
Recipes from Pilgrim's Kitchen
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Garlicky Thai Grilled Chicken
2002 Winning Taste Recipe Contest - Third Place Winner
Patricia Knighton
Ingredients:
- 6 Pilgrim's Pride 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
Directions:
Rinse chicken breasts, pat dry and place in a single layer in shallow dish. 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.
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.
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.
6 servings
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