This recipe comes from the Sala Thai Cook Book, by Kay Kalayanamitr.
4 pieces deboned chicken breast or thighs, or combination thereof
5 tbs. white sugar
2 tsp. white pepper
1 tsp. black pepper (I used fresh coarse grind)
1/4 cup Maggi soy sauce (I used reduced-sodium Kikkoman)
1/4 cup coconut milk
3 tbs. cooking oil (I used canola)
3 tbs. chopped garlic
3 tbs. chopped cilantro
Here's a pic of the chicken covered in the marinade before it went onto the grill. The recipe says 4 pieces, but I had three breasts cut into strips. The book says to marinade for at least half an hour, but I let them sit for 3-4 hours.
Here are the breast strips going onto my grill.
Grilled for about 5-6 mins and then flipped.
On the cutting board after both sides had cooked, about 10-12 mins total.
These came out to-die-for. I loved the flavor of the crusty outside and the soy sauce seems to lend a brine effect to the chicken because the meat was quite tender, and very juicy for breast meat. I highly recommend this marinade.
4 pieces deboned chicken breast or thighs, or combination thereof
5 tbs. white sugar
2 tsp. white pepper
1 tsp. black pepper (I used fresh coarse grind)
1/4 cup Maggi soy sauce (I used reduced-sodium Kikkoman)
1/4 cup coconut milk
3 tbs. cooking oil (I used canola)
3 tbs. chopped garlic
3 tbs. chopped cilantro
Here's a pic of the chicken covered in the marinade before it went onto the grill. The recipe says 4 pieces, but I had three breasts cut into strips. The book says to marinade for at least half an hour, but I let them sit for 3-4 hours.
Here are the breast strips going onto my grill.
Grilled for about 5-6 mins and then flipped.
On the cutting board after both sides had cooked, about 10-12 mins total.
These came out to-die-for. I loved the flavor of the crusty outside and the soy sauce seems to lend a brine effect to the chicken because the meat was quite tender, and very juicy for breast meat. I highly recommend this marinade.
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