Tuesday, July 15, 2014

Thai Inspired Grilled Chicken

Tonight I was wondering what to have for dinner.  My only requirement was not going to the grocery store, which is kind of hard since I have not been grocery shopping in about two weeks.  I'm sorry but it's summer and I just do not like to plan meals, or shopping trips, or cooking during the summer.  If everyone here would agree to it, we would have nothing but salad every night.  Since they don't really cotton to rabbit food each night I try to come up with something simple and grill-able.  If it is going on the grill we have a battle of testosterone to see who is actually going to do the cooking.  Win!   The bad thing is it requires either buying something that can be cooked or remembering to take something out of the freezer.  Today I did think far enough in advance to remove 6 chicken breasts  to thaw. 

I have been swimming laps nearly daily and try to have it done by mid to late afternoon, but today I started my "Do Ten Remarkable Things Daily" challenge.  These things can be something as blase'  as cleaning out all the kitchen cabinets or as remote as beginning an unlikely Pulitzer Prize novel.  The only restriction is that is has to be something I do not do on a regular daily basis. ( Today one of my remarkable things was getting a composition book and organizing notations for my remarkable doings.  See how flexible I am with what constitutes remarkable.  Though I tried I could not count folding laundry as remarkable)  So while I was busy with remarkable things and everyday chores my day disappeared and laps became an early evening activity.  Still no thought about dinner.

  While I was swimming laps I began to mentally construct supper.  I knew I had the chicken, some washed lettuce, and a few straggling salad fixings, and some rice.  BORING!  Then I remembered my love affair with my new found Goya Cilantro Base.  

After dripping dry (mostly) I came in to begin the meal before I even showered.  I pulled out the cilantro base, threw a few things in with is, did several taste tests until it actually tasted like something good, then tossed the chicken breasts in to marinate.  I started the rice, with instructions to all within hearing to cover and turn it down to low as soon as it boiled, then disappeared to wash the residual pool water off. 

I came out cleaned and dressed and ready to finish the supper details.  Son3 declared he would man the grill which left me to just make the salad and set the  table.  Win again!  15 minutes later we were eating!  I have no idea what to call this so I am going to name it Thai Inspired Grilled Chicken. (continual lack of creativity = unlikely Pulitzer Prize) 

1/3 cup Goya Cilantro Base
1/4 cup Thai Sweet Chili Sauce*
1 heaping teaspoon brown sugar
1/4 teaspoon ginger ( would have preferred fresh but had none)
1 clove garlic, minced
1/2 teaspoon red pepper flakes
couple of grinds of the pepper mill ( maybe 1/8 teaspoon?)
1/3 cup olive oil
6  boneless skinless chicken breasts ( there was enough marinade for 8)

Mix  all the ingredients except for the chicken into a shallow glass bowl.  Whisk together to blend well. Place the breasts in one at a time making sure each surface is well coated.  Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 30 minutes.  Heat the grill to medium (or build a medium hot fire).  Place on the grill and cook for 5 minutes. Discard all marinating liquid.  Turn and cook until done, about 4 minutes.   

 Enjoy!  We did! And for the record Son2, the cilantro hater, ate 2 chicken breasts. (Of course I did not mention using the cilantro base until everyone had eaten.) 

* You can purchase Thai sweet chili sauce in Asian markets or you can make it easily. This is the recipe I use.


  1. That looks delicious! One question -- What is Cilantro Base?
    I do something similar to your swimming laps and meal planning. I jog 4 to 5 days per week. During my daily run I plan dinner and the rest of the chores I want to tackle that day. Two birds, one stone!

    1. Lilli, I found a product called Goya Cilantro Base in the ethnic food aisle at my local store. It is a very thin paste or thick puree'. Looking at the ingredients it contains cilantro, water, dehydrated onions, green peppers, food starch, vegetable oil, salt, sweet peppers, garlic powder, msg (ick) citric acid and oregano. I am going to try my own version minus the starch, citric acid and msg. I will probably use a combination lemon and lime juice just because I really like lime flavoring in Latin foods. I will freeze it in ice cube trays then transfer the frozen cubes to a plastic bag. I don't see it having a very long shelf life made from fresh ingredients. I need to hurry and make it while I still have a little left to compare taste and consistency.

  2. Hi Anne, Thanks for commenting on my blog because it brought me over to yours. I like the feel of someone who is not perfectly planned, but manages to make decent things to eat anyway. I have a recipe similar to this one that I haven't made for a while. Maybe it's time to pull it out--but not today. I have book club.

  3. I am laughing right now. Everyone who knows me sees that there is barely a plan in my life, much less a perfect one.