Recipe: Thai Grilled Chicken (using chicken breasts)

THAI GRILLED CHICKEN

6 medium boneless skinless chicken breast halves (about 1 1/2 lb.)
1/2 cup rice wine or dry sherry
1/3 cup oyster sauce
2 teaspoons finely shredded lime peel
1/4 cup lime juice
2 tablespoons chili paste
4 green onions, sliced (1/2 cup)
4 cloves garlic, minced
2 tablespoons honey

TO MARINADE THE CHICKEN:
Rinse chicken; pat dry with paper towels. Place chicken in a plastic bag set in a shallow dish.

For marinade, stir together wine or sherry, oyster sauce, lime peel, lime juice, chili paste, green onion, and garlic. Pour over chicken. Close bag. Marinate in the refrigerator for 6-8 hours, turning bag occasionally.

WHEN READY TO COOK:
Drain chicken, reserving 1 cup of the marinade; discard remaining marinade. Pour reserved marinade into a small saucepan. Bring to boiling. Cook, uncovered, for 5 minutes or until reduced to 1/2 cup. Remove from heat; stir in honey.

Grill chicken on the rack of an uncovered grill directly over medium coals for 12-15 minutes or until chicken is tender and no longer pink, turning once. Brush with hot marinade during the last 5 minutes of grilling.

TO SERVE:
Slice four of the chicken breasts diagonally into slices. Shred remaining chicken for chicken salad.

Makes 4 servings
Source: Better Homes and Gardens Low Calorie/Low Fat Recipes Magazine, Spring 1999