Chef’s Choice I
Tangy Thai Chicken
FOSTER FARMS
All recipes developed by Bill and Cheryl Jamison
1 tablespoon Thai red or green curry paste, or more to taste
2 teaspoons peanut oil or vegetable oil
1 14- or 15-ounce can coconut milk
Salt or Asian fish sauce (optional)
4 medium to large Foster Farms boneless, skinless chicken breasts,
pounded 1/2 inch thick
Sweet Thai red chili sauce
Chopped peanuts and/or chopped fresh mint, basil or cilantro,
for garnish
1. Combine curry paste and oil in a bowl; stir until the paste is softened.
Mix in three-quarters of coconut milk and taste the mixture. If it tastes
bland now, it will taste even blander on the chicken, so add more curry
paste, and salt if needed, until it is pleasantly pungent. If it’s too spicy, add a
little more coconut milk.
2. Place chicken in a zippered plastic bag, pour in marinade and seal. Toss
to coat chicken evenly. Let sit at room temperature for 20 minutes. For a
more intense flavor, marinate for up to several hours, refrigerated.
3. Fire up the grill, bringing the heat to medium.
4. Drain chicken and discard marinade. Grill chicken for 10-12 minutes,
turning onto each side twice and rotating to get crisscross grill marks.
After chicken has faced the fire once, brush with a few tablespoons of chili
sauce. The chicken is ready when it’s white throughout but still juicy and
the sauce is a bit chewy and caramelized in spots.
5. Serve chicken breasts whole or thickly sliced and mounded on a
platter. Sprinkle with chopped peanuts or herbs or both, and accompany
with additional chili sauce. Makes 4 servings.
From Good Times, Good Grilling, by Cheryl and Bill Jamison (©2005, HarperCollins Publishers)
*Brands may vary by region; substitute a similar product.
Tex-Mex Wings with Pico de Gallo
FOSTER FARMS
3 pounds Foster Farms chicken 1 plump garlic clove, minced
wing drummettes, or 3-3 1/4 1/2 teaspoon salt
pounds other wing sections PICO DE GALLO
MARINADE 1 1/2 cups cooked black beans,
1 12-ounce can or bottle of beer rinsed and drained
1/4 cup cider vinegar 2 plum tomatoes, diced to about
2 tablespoons chili powder the same size as the beans
2 tablespoons packed brown sugar 1 small onion, diced to about the
2 tablespoons molasses same size as the beans
2 tablespoons ketchup or 1 plump garlic clove, minced
chili sauce 1 tablespoon minced fresh cilantro
1 tablespoon Dijon mustard 1 teaspoon cider vinegar
1 teaspoon vegetable oil 1 teaspoon vegetable oil
Salt
1. Combine the marinade ingredients in a bowl. Place chicken in a
zippered plastic bag and pour in the marinade. Seal and toss to coat evenly.
Refrigerate for at least several hours, preferably overnight.
2. Shortly before grilling the chicken, prepare the Pico de Gallo: Gently
combine all ingredients in a medium bowl. Refrigerate until ready to serve.
3. Empty the marinade into a saucepan. Bring it to a vigorous boil over high
heat and continue boiling until reduced by about half; keep warm.
4. Heat the grill to medium. Grill chicken wings for 4-5 minutes, turning to
cook all surfaces, then grill and brush with marinade over the next 5 minutes.
Let cook for another couple of minutes without glazing so the sauce crisps up
a bit. The chicken should be cooked through.
5. Serve warm with Pico de Gallo. Makes 6 servings.
From Chicken on the Grill, by Cheryl and Bill Jamison (©2004, Harper Collins Publishers)
*Brands may vary by region; substitute a similar product.
