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Nutrition Facts
Serving Size 1 (270g) Recipe makes 4 servings
Calories 577
Calories from Fat 278		(48%)
Amount Per Serving		%DV
	Total Fat 31.0g	47%
	Saturated Fat 8.6g	43%
	Monounsaturated Fat 12.2g
	Polyunsaturated Fat 6.8g
	Trans Fat 0.0g
Cholesterol 199mg		66%
Sodium 1688mg		70%
Potassium 553mg		15%
Total Carbohydrate 7.9g		2%
	Dietary Fiber 0.3g	1%
	Sugars 3.3g
Protein 63.1g		126%
detailed view... how is this calculated?

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Thai

~Rita~

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Recipe #113365 | 55 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: ~Rita~
Mar 14, 2005

Recipe posted for Sunbeam. Found this recipe from Crying Tiger: Thai Recipes from the Heart, by Supatra Johnson

SERVES 4 (change servings and units)

Ingredients

2 lbs fryer chickens (breast, drumstick, thigh and wing)
1/3 cup thai oyster sauce
6 cloves garlic (minced)
1 teaspoon black pepper
1 tablespoon thai soy sauce
1 tablespoon sugar
1 teaspoon sea salt
1/4 cup minced lemongrass (optional)

Directions

1
Thoroughly wash the chicken and pat dry with a paper towel.
2
Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl.
3
Mix ingredients together thoroughly and apply as a marinade to the chicken.
4
Refrigerate for at least 15-20 minutes.
5
Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning.
6
(If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.).
7
Remove from grill and serve with chili sauce for chicken.

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Featured Reviews for This Recipe

From: evewitch

On Jun 11, 2005

We really enjoyed this. I was a bit worried that my substitution of Chinese oyster sauce for the Thai might have affected the recipe. The marinade was quite thick, like a BBQ sauce. However, I googled the Thai sauce and it seems to be the same consistency, at least. I had to cook this in the oven, so I just cooked it in the marinade and it worked out fine (cooked it for 1 hr.). When I do cook it on the grill, I think I will marinate in a bag so I can "squish" it often and get the flavor distributed. Also, I will use the Thai oyster sauce, if I can get it, for an even better flavor (we already loved it!). I also used the optional lemon grass - my first experience. I liked the delicate tang that it added. It seemed to balance the sauce wonderfully, and I recommend it. Thank you for posting this recipe, RitaL!

2 people found this review helpful

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From: ellie_

On Apr 2, 2005

Good chicken with a slight asian flavor! Although I cooked the chicken in the oven I will be making this a lot this summer on the grill. Thanks for sharing!

2 people found this review helpful

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