Yield: Yields 2/3 cup sauce.
A last-minute basting of a lemongrass and cilantro paste gives this dish a wonderful aroma. The tangy ginger-lime dipping sauce is also great with other roasted or grilled meats and with steamed fish.
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Fruity-floral Rieslings and Gewürztraminers are ideal. Try Kabinett-level Rieslings from Gunderloch and Zilliken. Or try these varietals: from California, Edmeades’ Mendocino Gewürztraminer or Bonny Doon’s Pacific Rim Riesling; or from the Pacific Northwest, Amity Gewürztraminer of Oregon or Hogue Riesling from Washington.
I made this over the weekend. Absolutely Fabulous! I marinated the chicken overnight, so I was just able to pop it in the oven on Sunday night. The chicken was so juicy and flavourful even the breast meat. Served with some chayote squash and carrots in a garlic lime butter sauce that complimented the dipping sauce for the chicken well. I will definitely make this one again.
I have been making this for years. The original magazine recipe is so stained and tattered that I have to go online for the ingredients list. The chicken is moist and tender and the dipping sauce is to die for. I serve this over saffron studded Jasmine rice along with simply steamed snap peas and a refreshingly cool Thai cucumber salad with chopped peanuts. My husband always requests that we not have guests so he can have more for himself. Slightly laborious, but well worth it.
Fantastic chicken! The whole family inhaled this dish. The chicken was tender, juicy and full of flavor. Roasting times were right on. Served with some stir-fried Thai cabbage and carrots followed by coconut rice pudding for a great meal.
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