Some cosmetic changes in preparation for larger site changes in the works.

Close
FloriSandy

ISO Gail NJ & Curious1. Gail, I made the Thai Coconut Chicken you provided for me


Veteran Member
3841 posts
Joined: Dec 11, 2005

Options

Posted to Thread #15219 at 1:53 pm on Jun 22, 2009

to use up the lemongrass that Curious1 gave me. I had told FloriDad that I would barbecue anything he wanted for Father’s Day and so he replied that he wanted the Thai Kai Yaang spatchcocked chicken that I grilled last week. I tricked him by making the recipe you gave me and he loved it!

Curious, I used the “Leaping Frog” method that you posted and it worked very well. After removing the birdie to a plate to check for doneness with a thermometer, birdie’s leggy became somewhat unattached. The birdie made a statement by becoming Kickboxer Chicken as shown in the photo below – or is it Kicking Bird from Dances with Wolves?

I marinated a 4.88 lb. chicken for almost 24 hours and used three dried Thai Bird’s Eye chilies (serranos are a good substitute). I put a package of regular basil in my shopping cart and much to my horror, I could not find it when I got home! It wasn’t on my receipt so somehow, it got lost and I was really mad that I didn’t have it right before prepping the marinade. Freeze-dried basil that I had on hand saved the day!

It quacks me up about prep times… the recipe states 20 minutes. Well let me tell you, it took close to three hours including cutting up the chicken (just five minutes) and cleanup excluding mini breaks. I don’t ever trust prep times anymore.

The chicken was unbelievably tender with a nice subtle flavor of the coconut milk marinade. I absolutely loved it and thought that the breast meat could not have been more tender and juicy and probably the best I’ve ever had! Those thick and creamy marinades such as yogurt based Tandoori or Chicken Tikka Masala marinated overnight really perform well. This coconut chicken was no exception.

I served the chicken with Basic Thai Fried Rice (see Image Link). I added a little over 1/4 lb. of 26-30 ct. wild Gulf pink shrimp and it was so good with lots of leftovers and FloriDad-friendly Belgian carrots sautéed in garlic, butter, and parsley.

For dessert, Moroccan Rice Pudding (because Dad loves it) topped with bloated golden raisins in lieu of slivered almonds.

What a fine meal and I’m looking forward to the leftovers!

Thank you GailNJ and Curious1!

Beer can chicken is next!

<p><img src=http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0261.jpg ></p>

<p><img src=http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0262.jpg ></p>

Link: Thai Coconut Chicken

http://www.thaikitchen.com/ricenoodles.html


Other messages in this thread: