Here is another recipe I developed during COVID lockdown:
Today the grocery store had chicken thighs! (That’s it - no other chicken). So I made a marinade using:
1 can coconut milk
1/2 cup light brown sugar
1/2 cup gochujang
juice of 2 limes (microwave those limes for 40 seconds before squeezing and you’ll get double the juice)
5 garlic cloves, pressed
2 scallions, chopped
bunch of mint leaves, chopped
bunch of cilantro, chopped
salt
pepper
I mixed everything up, added the thighs (plus one chicken breast I had frozen for my son who won’t eat thighs), and let the chicken hang out in the refrigerator until grilling time.
While my husband, Aaron, expertly grilled the chicken, I took the excess sauce and boiled it for 10 minutes until it thickened. The I spooned the sauce on the chicken and added limes for squeezing and cilantro.
To accompany the chicken, I made basmati rice (in my pressure cooker) and a caesar salad to accompany the chicken (see my post for the caesar salad recipe).
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