We made this tonight and it was SO GOOD... and it needed absolutely NO modifications! Don't be afraid of the garlic - it actually tastes more like lime than anything else. If you can handle the raw vegetables, definitely make the salad - it's tasty!
6 cloves garlic, minced
1 1/2 tbsp cracked black peppercorns
1/2 cup fresh cilantro leaves and stems
4 cilantro roots, chopped (couldn't find this, so I just skipped it)
1/3 cup lime juice
1 teaspoon brown sugar
1 teaspoon ground turmeric
2 teaspoons light soy sauce
4 skinless boneless chicken breast halves
Using a blender or food processor, combine the garlic, peppercorns, cilantro, lime juice, sugar, turmeric and soy sauce until smooth.
Score the top of each chicken breast 3 times. Pour the marinade over, cover, and marinate in the refrigerator for at least 2 hours, turning occasionally.
Grill over medium flame until the chicken is no longer pink and juices run clear. Serve with Cucumber and Tomato Salad and steamed jasmine rice. Serves 4.
Cucumber and Tomato Salad
1 small cucumber
1 large plum tomato (I used a bunch of cherry tomatoes, halved)
1/4 small red onion, sliced thinly
1 small red or green chili, finely chopped
2 tbsp minced cilantro leaves
2 tbsp lime juice
1 tsp brown sugar
1 tbsp fish sauce (I can't get fish sauce here, so I used soy, and it was still very tasty)
Halve the cucumber, scoop out the seeds with a spoon. Cut into thin slices. Halve the tomato lengthwise and slice.
Combine cucumber, tomato, onion, chili, and cilantro.
Combine the lime juice, sugar, and fish sauce until the sugar dissolves, and drizzle over the vegetables.
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Thai Barbecued Garlic Chicken
