It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Vietnamese Grilled Chicken (Ga Nuong)
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- #110170
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/4 teaspoon granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons canola oil
1 tablespoon chopped garlic
2 3/4 pounds chicken thighs (I prefer bone-in but remove skin and trim fat)
directions
In a small mixing bowl, combine all ingredients except the chicken and stir well. Place chicken in a nonreactive (pottery, plastic, glass) dish.
Pour marinade over chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for two hours.
To grill: Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Place chicken on grill rack and cook, turning after five minutes. Continue cooking until internal juices run clear. You are looking for an internal temperature of approximately 165 degrees F.
To oven-roast and broil: Preheat oven to 400 degrees F. Place chicken in a roasting dish and cook until juices run clear, about 25 minutes. For a deeper browning, place chicken under the broiler for about 60 seconds.
Recipe Source: "Into the Vietnamese Kitchen" by Andrea Nguyen
added by
marmar3854
nutrition data
Nutritional data has not been calculated yet.
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