Spicy Thai Chicken With Grilled Parsnips, Corn Fritters & Cucumbers

It’s always an exciting day when the new issue of Food & Wine magazine arrives. Jon and I both flip through it, scouring the recipes for things we think we could actually make. This time, Jon landed on a marinade that we used for Grilled Chicken: Spicy Thai Marinade with Basil and Cilantro. Contrary to what most think, we don’t often make meals- like with sides and such. We make a dish and that’s all we eat. Since it’s usually just Jon and I, we don’t worry about balancing it out; we certainly don’t worry about making large amounts of food, because it’s just us. With this dish, though, Jon did choose some sides and they complemented the dish perfectly: Grilled Parsnips and Corn Fritters. He threw in the cucumber to cool down our mouths because the marinade is spicy.

Spicy Thai Marinade with Basil & Cilantro

  • 1/4 cup basil leaves
  • 1/4 cup cilantro
  • 8 peeled garlic cloves
  • 2 tablespoons smabal oelek or Asian chile sauce
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated lime zest
  • 1/2 cup vegetable oil
In a mini food processor, pulse the basil, cilantro, garlic, Asian chile sauce and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.
Rub the marinade on 2 chicken breasts and let stand for 30 minutes. Grill chicken over medium-high heat until cooked through. Let chicken rest for 5 minutes before serving.
Fresh Corn Fritters (adapted from Joy of Cooking)
  • 2 cups corn kernels (2 cobs, grilled)
  • 1 large egg yolk, well beaten
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • vegetable oil
Grill the cob. Cut corn from cob. Stir in egg yolk, flour and salt. Heat oil in large skillet over high heat. Drop in corn batter a heaping tablespoon at a time, without crowding. Reduce the heat to medium and cook, turning once, until browned on both sides, 2-3 mins per side. Do not overcook. Serve immediately.
Grilled Parsnips
  • 2 large parsnips
  • Olive oil
  • Salt
  • Pepper
Slice parsnips in half, length-wise. Brush with oil olive. Sprinkle with salt and pepper. Grill parsnips on the grill until just charred (about 5 mins each side). Remove from grill, allow to cool and chop into 1/2 inch matchsticks.

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