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FareShare Gazette Recipes -- August 2009 - T's


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Thai-Style Grilled Chicken On A Gas Grill

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* Exported from MasterCook *

Thai-Style Grilled Chicken On A Gas Grill

Recipe By : America's Test Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-08 Aug 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken and Brine:
1/2 cup granulated sugar
1/2 cup table salt
4 split bone-in skin-on chicken breasts
about 12 ounces each (see note)

Dipping Sauce:
1 teaspoon red pepper flakes
4 small garlic cloves -- minced
1/4 cup distilled white vinegar
1/4 cup lime juice -- from 2 to 3 limes
2 tablespoons fish sauce
1/3 cup granulated sugar

12 medium garlic cloves -- minced
1 piece fresh ginger -- minced (about 2 inches)
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup chopped fresh cilantro leaves
1/4 cup lime juice -- from 2 to 3 limes
2 tablespoons vegetable oil -- plus
more for grill grate


For even cooking, the chicken breasts should be of comparable size. The
best way to ensure this is to buy whole breasts and split them yourself,
(see instructions below). If you prefer to skip this step, try to purchase
split bone-in, skin-on breasts that weigh about 12 ounces each. If using a
charcoal grill, you will need a disposable aluminum roasting pan to cover
the chicken (the lid on a charcoal grill can give the chicken resinous
"off" flavors). Some of the rub is inevitably lost to the grill, but the
chicken will still be flavorful.


1. To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in
large container or bowl; submerge chicken in brine and refrigerate at least
30 minutes but not longer than 1 hour. Rinse chicken under cool running
water and pat dry with paper towels.

2. For the dipping sauce: Whisk ingredients in small bowl until sugar
dissolves. Let stand 1 hour at room temperature to allow flavors to meld.

3. To make and apply the rub: Combine all rub ingredients in small bowl;
work mixture with fingers to thoroughly combine. Slide fingers between skin
and meat to loosen skin, taking care not to detach skin. Rub about 2
tablespoons mixture under skin. Thoroughly rub even layer of mixture onto
all exterior surfaces, including bottom and sides. Repeat with remaining
chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and
refrigerate while preparing grill.

4. To grill the chicken: Turn all burners on gas grill to high, close lid,
and heat until grill is very hot, about 15 minutes. Scrape grill grate
clean with grill brush; using long-handled grill tongs, lightly dip wad of
paper towels in vegetable oil and wipe grill grate. Turn all but 1 burner
to low. Place chicken, skin-side down, on hotter side of grill; cook until
browned, 4 to 5 minutes. Using tongs, flip chicken breasts and cook until
browned on second side, 4 to 5 minutes longer. Move chicken skin-side up to
cool side of grill and close lid; cook until instant-read thermometer
inserted into thickest part of breast (not touching bone) registers 160
degrees, 12 to 15 minutes. Transfer chicken to serving platter; let rest 10
minutes. Serve, passing sauce separately.


Splitting Whole Chicken Breasts

We've found store-bought split chicken
breasts to be problematic. Some are so 
sloppily cut that the tenderloins
are missing, some retain only tiny shreds 
of tattered skin, and some packages 
contain wildly divergent sizes. Conse-
quently, we advise purchasing whole 
breasts and splitting them yourself. 

The basic method for splitting a
chicken breast is to simply push a 
chef's knife through the skin, flesh,
and bone. While this method is 
straightforward, sometimes the split 
breasts end up lopsided, and sometimes 
both lobes are marred by unruly bits of 
bone and cartilage around which a knife 
and fork must eventually navigate. A
classic technique for splitting a 
chicken breast involves the removal of
the keel bone and cartilage that divide 
the breast, thereby making the chicken 
easier to eat. This method takes a few 
extra minutes, but it's time well spent.

To see how that is done, visit this webpage:

Contributed to the FareShare Gazette by Art; 23 August 2009.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 285 Calories; 9g Fat (25.5% calories from 
fat); 2g Protein; 55g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 13959mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1 1/2 Fat; 3 Other 

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