Pan Grilled Spicy Thai Chicken 4 broiler fryer chicken breast halves, skinless and boneless 1/4 teaspoon garlic powder 1/2 cup water 1/4 cup vinegar 1/4 cup white wine 2 tablespoons sugar 2 tablespoons cilantro 1 tablespoon finely chopped medium hot red chili peppers 1 1/2 teaspoons grated lime peel 1 tablespoon corn oil 2 tablespoons freshly grated coconut 1 lime, cut in slices cilantro sprigs red chili peppers In glass dish, place chicken and sprinkle with garlic powder; set aside. In saucepan, make marinade by mixing together water, vinegar, wine and sugar. Heat gently, stirring, over low temperature, about 3 minutes or until sugar has dissolved. Remove from heat and add cilantro and red chili pepper. Pour 1/4 cup of marinade over chicken. Marinate in refrigerator 30 minutes. Reserve 1/2 cup of remaining marinade for dipping sauce. Remove chicken from marinade and sprinkle grated lime peel evenly over both sides. In fry pan, place oil and heat to medium high temperature. Add chicken and cook, turning, about 6 minutes or until brown on both sides. Add remaining 1/4 cup marinade and cook about 3 minutes or until sauce thickens. To serve, place chicken on platter and sprinkle with grated coconut. Garnish with lime slices, cilantro and red chili pepper. Serve reserved 1/2 cup of marinade in separate bowl for dipping. Makes 4 servings.
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