Monday, January 25, 2016

Spicy Thai Chicken

I fired up the grill on Sunday even though it was 38 degrees (2 C) in Chicago. I have been trying to make this for two years. The recipe is from Better Home and Gardens' Grill It Right cookbook.


Sauce: 1 8 ounces can tomatoes
            1/4 cup raisins
            2 tablespoons currant jelly
            1 tablespoon canned chopped green chili peppers
            1 clove garlic
            2 teaspoons vinegar
            1/4 to 1/2 teaspoon crushed red pepper
            Dash salt

In a blender or food processor combine all the ingredients and blend until it is smooth. Place the sauce into a small pot bringing it to a boil and then simmer uncovered for 10 minutes or till the sauce reaches a brushing consistency. You brush the sauce on the chicken during the last 10 minutes of grilling.


Changes I made and will make to the sauce in the future

I used a Serrano pepper instead of canned chili peppers. When I make it again, I will use the whole pepper instead of 1 tablespoon of hot peppers. I like my sauce very hot and I found using 1 tablespoon isn't hot enough for my palette. It wasn't sweet enough so I added another tablespoon of jelly but next time I might try 1/2 cup of raisins instead of adding another tablespoon of currant jelly.

I loved the sauce and so did my husband, it is definitely a keeper and I see adding it to other recipes like my hubby pan sautéed shrimp dish. 

1 comment:

  1. This recipe looks amazing!!! The sauce definitely seems universal, maybe even pork chops.

    ReplyDelete