Aug 302010
 

Pictures

Ingredients

Ingredients

Marinade Pre-Mix

Marinade Pre-Mix

Marinade Post-Mix

Marinade Post-Mix

4 lbs. of Wings and Marinade

4 lbs. of Wings and Marinade

Ready to Marinade

Ready to Marinade

Wings on the Grill

Wings on the Grill

All Ready for UFC!

All Ready for UFC!

Grilled Spicy Thai Chicken Wings

4 pounds chicken wings
1/4 cup dry sherry, or Progresso® chicken broth (from 32-oz carton)
1/4 cup oyster sauce
1/4 cup honey
3 tablespoons fresh cilantro, chopped
2 tablespoons chili sauce, I used heaping tablespoons
2 tablespoons lime zest
4 whole green onions, chopped (1/4 cup)
3 cloves garlic, finely chopped

Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off excess skin; discard.

In resealable heavy-duty food-storage plastic bag or large glass bowl, mix remaining ingredients. Add chicken; turn to coat with marinade. Seal bag or cover dish; refrigerate, turning once, at least 1 hour.

Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 45 to 60 minutes, brushing frequently with marinade and turning once(*see Notes), until juice of chicken is clear when thickest part is cut to bone (180°F). Discard any remaining marinade.

Recipes from here.

NOTES- These wings burn easily!!! You must turn them often!!! We were turning them about every 4 minutes and we still lost some to burning. So please be careful!

Jun 162010
 

Tonight was my mom’s birthday and she requested curry and cherry cobbler (I’ll get to that one too). Being the wonderful daughter I am I made them both for her! The got the curry recipe here.

the Ingredients

Lemon Grass

Curry w/ Chicken

Adding the Pineapple

On the Plate

Awesome Thai Chicken Coconut Curry

2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
2 teaspoons red curry paste  (2 to 4)
1 teaspoon curry powder
2 14 ounce cans canned coconut milk, not lite
2/3 cup water
2 teaspoons salt
2 stalks lemongrass, first outer layer removed cut in half
4 teaspoons fish sauce
2 teaspoons brown sugar
3 pounds boneless skinless chicken breast, cubed
2 8 ounce cans pineapple chunks in juice, drained
green onions, chopped optional

Heat the oil in a large wok, add the garlic, saute.

Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk.

Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk.

Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside, about 7-9 minutes.

Serve over Jasmine rice and top with green onion.

I don’t ever put the green onions. Just not a fan. Sometimes I add crushed peppers to kick up the heat. This curry is very yummy!!!