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the low carb way

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Grilled Chicken

Posted by Solitary Dancer on April 3, 2008

Grilled Chicken (Ga Nuong)
by: Kim O’Donnel
From “Into the Vietnamese Kitchen” by Andrea Nguyen

Ingredients
1/4 teaspoon granulated sugar
1/2 teaspoon salt
1 1/2 teaspoons black pepper
1 tablespoon fish sauce (available at Asian groceries and in some mainstream supermarkets)
1 tablespoon fresh lime juice
2 tablespoons canola or other neutral oil
2 3/4 pounds chicken thighs (I prefer bone-in but remove skin and trim fat)

Method

1. In a small mixing bowl. combine all ingredients except the chicken and stir well. Place chicken in a nonreactive (pottery, plastic, glass) dish. Pour marinade over chicken and use your fingers to massage marinade into the meat, distributing the seasonings as evenly as possible. Marinate at room temperature for at least 30 minutes, or cover with plastic wrap and refrigerate for two hours.

2. To grill: Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Place chicken on grill rack and cook, turning after five minutes. Continue cooking until internal juices run clear. You are looking for an internal temperature of approximately 165 degrees.

3. To oven-roast and broil: Preheat oven to 400 degrees. Place chicken in a roasting dish and cook until juices run clear, about 25 minutes. For a deeper browning, place chicken under the broiler for about 60 seconds.

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