Text 14208, 71 rader
Skriven 2014-06-15 06:10:18 av Dave Drum (1:261/38)
Ärende: Chile 6561
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled 5-Spice Chicken Thighs w/Soy-Vinegar Sauce & Cilantro
 Categories: Poultry, Herbs, Chilies
      Yield: 5 Servings

      2 tb Chinese five-spice powder
      1 tb + 1 ts dark brown sugar
      1 ts Garlic powder
    3/4 ts Kosher salt
      2 tb Soy sauce
      2 ts Rice vinegar
      1 ts Asian sesame oil
      1 ts Crushed red pepper flakes
  2 1/2 lb Boned, skinned chicken
           Thighs; trimmed
      2 tb Oil; + more for grill
      3 tb Chopped cilantro

  Mix the five-spice powder, the 1 tablespoon sugar, the
  garlic powder, and the salt in a small bowl. In another
  bowl, mix the soy sauce, vinegar, sesame oil, red pepper
  flakes, and remaining 1 teaspoon sugar.

  Put the chicken in a shallow pan, drizzle with the
  vegetable oil, and toss to coat evenly. Sprinkle the spice
  mixture over the chicken; toss and rub to coat thoroughly.

  Prepare a hot charcoal fire or heat a gas grill with all
  burners on medium high for 10 minutes. Clean the hot grate
  with a wire brush and then lubricate it with an oil-soaked
  paper towel. Put the chicken on the grate and grill
  (covered on a gas grill or uncovered over a charcoal fire)
  until one side has dark grill marks, 5 to 6 minutes for
  large thighs or 4 to 5 minutes for medium and small
  thighs. Turn and continue to grill until well marked on
  the other sides and cooked through, 5 to 6 minutes longer
  for large thighs or 4 to 5 minutes for medium and small
  thighs.

  Move the thighs to a serving dish. Drizzle with about half
  of the soy mixture, sprinkle with the cilantro, and toss
  to coat. Let rest 4 to 5 minutes, tossing once or twice.
  Serve hot, warm, or at room temperature, with the
  remaining soy mixture passed at the table.

  To prepare as kebabs: Trim the thighs and then slice them
  lengthwise into 1-1/2" to 2" wide strips. Toss with the
  flavorings; then thread the chicken onto six 8" or 12"
  skewers (soak wood skewers in water for at least 20
  minutes first), folding each strip in half as you skewer
  it. If some strips are very thick, cut them in half
  crosswise rather than folding them so that all the pieces
  of chicken are roughly the same size. Grill the kebabs,
  turning them every 4 to 5 minutes as dark grill marks
  form, until cooked through, 12 to 15 minutes total.

  Servings: 4 to 6

  Fine Cooking | September 2013

  MM Format by Dave Drum - 12 September 2013

  Uncle Dirty Dave's Archives

MMMMM

... A recipe has no soul.  You, as the cook, must bring soul to the recipe.

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 * Origin: Prism bbs (1:261/38)