Thai Glazed Chicken
- 1 whole chicken, cut in half (ask your butcher to do this for you)
- 1 teaspoon salt
- 4 cloves garlic, chopped
- 1 teaspoon white pepper
- 1 tablespoon minced cilantro
- 2 tablespoons rice wine
- 2 tablespoons coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon chopped ginger
- 2 tablespoons soy sauce
Instructions:
The marinade for this dish looks rather like watered-down milk, but don't let the blah appearance fool you: It's delicious. Unlike many Thai marinades, this one is not terribly spicy.
- Rinse the chicken under cold water, then pat dry. Trim off any excess fat or skin. Place the chicken halves in large Ziplock bags.
- Stir the remaining ingredients together in a small bowl until well combined.
- Pour the marinade into the Ziplock bags, seal closed, and turn until the chicken is evenly coated with the marinade. Let the chicken marinate for 30 minutes to 1 hour in the refrigerator.
- Preheat the oven to 350 degrees.
- Remove the chicken from the bags and place them breast side up in a roasting pan large enough to hold them comfortably. (Discard the remaining marinade.)
- Roast the chicken for 45 minutes.
- Turn on the broiler and broil for approximately 10Â minutes or until done.