Thai BBQ Chicken Bundles

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Servs: 4   Prep:   Cook:

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  • add   1/4 cup unsalted roasted peanuts, chopped
  • add   1/4 cup Thai sweet and sour dipping sauce
  • add   1 small bunch fresh mint
  • add   1/2 English cucumbers, halved lengthwise and cut into thin half moons
  • add   1 head green leaf lettuce, or butter lettuce, washed and dried
  • add   6 boneless chicken breast halves, with skin, about 8 oz each
  • add   1 tsp. coarsely ground black pepper
  • add   3 Tbsps. fish sauce
  • add   2 garlic cloves, smashed
  • add   1 small bunch cilantro


  1. Coarsely chop half of the cilantro and place in a blender or food processor. Add the garlic, fish sauce, and pepper. Process to a paste. Place the chicken in a large bowl. Add the paste and toss well to coat. Cover and refrigerate for at least 2 hours or up to overnight.Preheat the broiler. Line a rimmed baking sheet with foil. Place the chicken on the sheet, skin side down. Broil about 4 inch to 6 inch from the heat for 4 to 5 minutes. Turn the pieces over and broil until the skin is crisp and the chicken is cooked all the way through (the juices should run clear when the thickest area is pricked with a fork).Arrange the lettuce, cucumber, and mint on a large platter. Remove the stems from the remaining cilantro and add to the platter. Cut the chicken into 3/4 inch slices and place on the platter. Divide the dipping sauce among individual dipping bowls and sprinkle with the peanuts.To eat, take a lettuce leaf and tear it in half. Place a few cucumber slices, a few mint and cilantro leaves, and a slice or two of chicken on the leaf. Roll up into a snug bundle, dip into the sauce, and eat.

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