Thai Chicken Two Ways

In this summer heat I like to look for recipes that keep me out of the kitchen... and this is the perfect meal for that. If you double the Grilled Chicken recipe you can have a meal for 4 people two nights in a row and only have to cook one night.

Here is the Thai Chicken the first night. I served it with carrot salad and edamame. The salad requires no cooking... you cook the chicken outside... and I steamed the edamame in the microwave. This kept my kitchen nice and cool in the Texas heat.



Thai Garlic Chicken

4 cloves garlic
4 boneless chicken breasts
1 T. ginger root
1 lime (juice and zest)
3 T. oil
1 T. soy sauce
squirt or more of siracha sauce
2 T. cilantro

Place all (except chicken) in blender and puree until smooth. Pour over chicken and marinate for a couple of hours. Grill chicken.

Day 2: Thai Salad

The next night all I needed to do was warm up the left over chicken, whip up some dressing, boil some potatoes and eggs (they go into the salad), and then I made a nice green salad with all the ingredients my family likes. I like to top the whole thing with crunchy chow mein noodles for a little crunch.



Dressing for the salad

6T. peanut butter
1 C. boiling water
4 T. cider vinegar
1 T. sugar or honey
A little soy sauce a teaspoon or 2 (to season)
3-4 cloves garlic
crushed pepper, to taste
2 t lemon or lime juice

Whisk together peanut butter and water (mix it in slowly...you don't use all if the dressing gets too thin... there are more liquids to add). Add remaining. Taste for seasoning and adjust as you like.
Cheers,
Jenn