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Posts Tagged ‘hot pepper sauce’

This is one of those recipes I’ve gone past several times…always drawn to the quantity of fresh herbs used.  Rummaging through my fridge recently I discovered I had all the herbs required to make that “Thai Chicken” recipe.  Fortunately I also had some green curry paste and was inspired to add some more flavour to the dish.

Happy to report this recipe got 4 thumbs up…the family loved it.  The kidlets did not complain about the herbs at all even commenting on how much they enjoyed it.  Fresh Tasting & Flavourful.

For this recipe I pulled out of the freezer both bone-in chicken thighs and boneless chicken breasts as they needed to be used up.  I threw them all into the marinade noting the different cooking times for the chicken.  Each morsel tasted equally divine.

Adapted from ATCO Blue Flame

Thai Inspired Chicken

1/4 – 1/2 cup fresh basil, chopped fine
1/4 – 1/2 cup fresh mint, chopped fine
1/4 – 1/2 cup fresh cilantro, chopped fine
2 tbsp grated fresh ginger
2 tbsp soy sauce
3 garlic cloves, minced
1 tsp sugar
1 tsp green curry paste
1/4 cup oil (canola or olive)
splash of your favourite hot pepper sauce
4-6 boneless, skinless chicken breasts OR bone in, skin on chicken thighs

Combine all ingredients except chicken in ziplock bag. Squishy it to mix flavours. If you find it a little on the dry side add some more oil. Add chicken, squeezing to ensure marinade permeates chicken.

Let stand 30 minutes at room temp or longer in fridge to develop flavours. Remove chicken from marinade and discard.

For boneless chicken breasts grill over medium heat approx 12-15 minutes or until chicken is cooked through.

For bone-in chicken thighs grill over medium low heat for approximately 20-25 minutes or until cooked through.

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I’ve made these skewers too many times to count over the years.  Oddly enough I have never posted the recipe to the blog.   

The photo is not the best and taken just after the kabobs came off the grill.  (Husband skewered them which is why they appear unevenly skewered.) Sometimes when you have guests waiting and smelling the food, trying to get the perfect shot doesn’t always work.  And sometimes husband grabs the camera and starts taking pictures without thinking about the end result (keener to get a better shot than me).  Will try and take a better photo next time.

This mushroom kabob is a delicious accompaniment to any grilled meat.

 

Adapted from ATCO Blue Flame Kitchen

Mushroom & Green Onion Skewers
 

1/3 cup soy sauce (your favourite kind)
1/4 cup water
2 tbsp white wine, dry
2 tbsp brown sugar, packed
1 tbsp sesame oil
2 tsp dried ginger (fresh works if you have it)
1 1/2 tsp cornstarch
1/4 tsp hot pepper sauce
6 green onions
20 large fresh mushrooms

small bamboo skewers

Soak bamboo skewers in water for minimum 30 minutes.

Combine soy sauce thru hot pepper sauce in a small pot. Place over medium heat and bring to a boil. Stir regularly until mixture thickens slightly. Remove from heat and set aside. This is your sauce.

Cut your green onions into 1-1/2 inch pieces. Clean your mushrooms.

Thread mushrooms onto skewer, stem end first followed by a piece of green onion placed crosswise. Do not overcrowd mushrooms but continue until you have filled your skewers.

Brush mushrooms/onions with sauce.  Grill over medium heat, basting regularly with sauce until golden brown, approximately 5 minutes.

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