I’m experimenting with an idea that I may abandon later; I can be fickle that way. But right now I’m thinking it might be fun to use the same herb for an entire month for Weekend Herb Blogging, so October is the month of cilantro. Obviously this choice was inspired by the fact that cilantro was selected as *most preferred herb* when we celebrated the one year anniversary of Weekend Herb Blogging last weekend. I don’t mean to rub it in to all you lovers-of-other-herbs, but I just haven’t had my fill of cilantro yet, despite my post featuring a collection of some of my favorite cilantro recipes.
So when I was out surfing around, I saw a recipe that caught my eye. I’ve seen some other tasty looking dishes at Is It Edible, and this recipe for Thai Barbecue Chicken just spoke to me. It sounded easy, I had all the ingredients, and it contained cilantro. Done!
I did use the one tablespoon of sugar the recipe called for, which might surprise some people who know I’m a fan of the South Beach Diet. But come on; we’re talking about one tablespoon of sugar for eight chicken thighs, and it’s being used in a marinade so most of the sugar won’t even be eaten. You can certainly use Splenda, but I thought the caramelizing of the sugar might be important here.
This was so delicious and such an interesting flavor for so few ingredients. My version didn’t get as delightfully browned as Ed’s did, but I thought it still looked pretty good. Surprisingly for me, I followed the recipe pretty closely, but I did add extra chopped cilantro on top when I ate it.
Thai Barbecue Chicken
(Makes 8 servings; recipe very slightly adapted from Is It Edible)
Ingredients: 8 chicken thighs, fat well trimmed and only minimal amount of skin left on
3 T soy sauce (I use Kikkoman)
3 T sherry
1 tsp. garlic puree (also called ground garlic)
2 T (or more) finely minced cilantro (plus additional chopped cilantro for garnish if desired)
1 T sugar or Splenda
1 tsp. salt
1 tsp. pepper (preferably white pepper)
Trim loose skin and extra fat from chicken thighs. (I save scraps like this to make chicken stock.) Mix marinade ingredients. Put chicken in ziploc bag and pour marinade in. Seal bag, turn over a few times to be sure chicken is well coated with marinade, then marinate for 45 minutes or longer in refrigerator. (I increased the marinating time a little bit. Next time I might marinate it for a few hours, although it was really flavorful with this short marinating time.)
To cook, preheat oven to 350 F. (I used a toaster oven, which worked very well here.) In a large foil-lined baking pan, place the chicken skin-side down in a single layer. Bake 25 minutes. Turn chicken over and bake for 20-25 minutes more.
Change oven setting to broil and broil chicken (skin side up) for 8-10 minutes, or until skin is crisp and browned and chicken is cooked through. Serve with chopped cilantro if desired.
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