RECIPE: These were a big hit at a recent Thai meal- REC: Buddha Chicken Skewers

[lisainla]

I adapted these from a recipe by Sam Hazan for a more elaborate Roasted Buddha Chicken.

They were very moist and flavorful:

Marinade:

2 pieces galangal (ginger), peeled and roughly chopped

12 cloves garlic

8 Thai chiles, finely chopped

12 shallots, roughly chopped

1/2 C cilantro leaves, plus some for garnish

14 oz. coconut milk

6 oz. sweet Thai chili sauce, plus some for drizzling

salt and freshly ground black pepper to taste

Whirl all in the bowl of a food processor until well-incorporated. Pour into a ziploc bag with cubed chicken thighs. Marinate for 12-24 hours.

Remove from marinade, drain excess from the meat, then skewer. We did them on the grill, but you could also broil them.

Serve with cilantro garnish, and sweet chile sace of the side for those so inclined.

http://www.lasvegasrestaurants.com/recipe.cfm/restaurant/1159/RoastedThaiBuddhaChicken

 

[dawn_mo]

Yum Lisa,

these sound great. What other recipes did you try? I am on a Thai kick right now and this sounds perfect. Thanks!

 

[lisainla]

Hi Dawn,

Unfortunately, that dish was the only part of the main meal that was made from scratch.

We got together with some friends for dinner, and they offered to bring pad thai and another side dish. It turned out the pad thai was made from a bottled sauce, and the side was packaged thai green beans from TJs.

I did make a nice coconut rice pudding for dessert, if you like I'll post that recipe as well.

 

[dawn_mo]

I would love that recipe. I posted a coconut rice recipe recently

that wasn't a rice pudding but it did go very well with the other spicy dishes. Thanks!