|By Karen Barnaby
This is one of my favourite recipes, reworked for LC (the original had noodles and rice papers). I just love the way it makes the dinner table come alive when a group is sharing from a communal dish. If you have eaten mu shu pork or chicken, or, dine in Vietnamese restaurants, you will be familiar with the eating technique. If you like pork rinds, they are a great to eat with the sauce or put in the bundle.
Thai BBQ Chicken
- 1 small bunch fresh cilantro, preferably with the roots, washed and dried
- 1 tsp. coarsely ground black pepper
- 3 Tbsp. fish sauce
- 2 cloves garlic, smashed
- 6 boneless chicken breast halves, or 8 boneless thighs
- 1 head leaf or butter lettuce, washed and dried
- 1/2 English cucumber cut into thin half moons
- 1 small bunch mint, washed and dried
- 1 recipe Thai Sweet and Sour Chili Dipping Sauce
- 4 Tbsp. chopped roasted peanuts
Divide the bunch of cilantro in half and coarsely chop one of the halves. Cut off the stems of the other half. Combine the chopped half with the garlic, fish sauce and black pepper in a blender or food processor and process to a paste. Pour over the chicken and toss well to coat. Marinate for at least 2 hours or ideally, overnight.
Preheat the barbecue or broiler to medium-high. Cook the chicken 4-5 minutes on each side until the skin is crisp and the chicken is cooked all the way through.
Arrange the lettuce, cucumber mint and remaining half of the cilantro on a large platter. Place 4 tablespoons each of the sauce into 4 individual dipping bowls and sprinkle with the peanuts. Cut the chicken into 3/4-inch slices and place on the platter.
To eat, take a lettuce leaf and tear it in half. Place a few slices of cucumber, a few mint and cilantro leaves and a slice or two of chicken on the leaf. Roll up into a snug bundle, dip into the sauce and eat. Warning! Don't make your bundle too big or it will fall all over the place when you bite into it.
Total Carbohydrates: 53.93
Total Carbohydrates Minus Fiber: 16.07
Carbohydrates per Serving: 13.48
Carbohydrates per Serving minus Fiber: 4.01