Pan Grilled Chicken

"A Siam family original that blends traditional thai and western concepts toghether "

• Ingredients
• 4 broiler-fryer chicken breast halves, skinless and boneless
• 1/4 teaspoon garlic powder
• 1/2 cup water
• 1/4 cup rice vinegar
• 1/4 cup white wine
• 2 tablespoons sugar
• 2 tablespoons cilantro
• 1 tablespoon corn oil
• 1 1/2 tablespoons lime zest
• 2 tablespoons freshly grated coconut
• 1 lime, cut in slices
• Cliantro sprigs
• Red chili peppers

• Directions
•  
• 1. In a glass dish, place chicken and sprinkle with garlic powder; set aside.
• 2. In a saucepan, make marinade by mixing together water, vinegar, wine and sugar. Heat gently, stiring, over low temerature, about 3 minutes or until sugar has dissolved. Remove from heat and add cilantro and red chili pepper.
• 3. Pour 1/4 cup of marinade over chicken. Marinate in refrigerator 30 minutes.
• 4. Reserve 1/2 cup of remaining marinade for dipping sauce.
• 5. Remove chicken from marinade and sprinkle grated lime peel evenly over both sides.
• 6. In a frypan, place oil and heat to medium high temperature. Add chicken and cook, turning, 6 min or when both sides are brown.
• 7. Add remaining 1/4 cup marinade and cook about 3 minutes or until the sauce thickens.
• 8. To serve, place chicken on platter and sprinkle with grated coconut. Garnish with lime slices, cilantro and red chili pepper. Serve reserved 1/2 cup of marinade in seperate bowl for dipping.