Thai Wit-Glazed Grilled Chicken
Toast coriander seeds in a large saucepan over medium heat until fragrant, 3 to 5 minutes. Add garlic, lemongrass, lime leaves and 1 tablespoon oil. (Use caution, the oil may spatter.) Cook, stirring, for 30 seconds. Add beer, orange juice and brown sugar; bring to a boil over high heat. Cook, stirring occasionally, until thickened, 25 to 30 minutes. Strain; discard the solids. You should have about 1/3 cup sauce.Advertisement
Meanwhile, preheat grill to medium-high.
Brush chicken with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part without touching bone reaches 160 degrees F, 15 to 20 minutes total. Brush with about half of the sauce and grill until caramelized in spots, about 2 minutes more.
Transfer the chicken to a platter and let rest for 5 minutes. Stir any accumulated juices from the platter into the remaining sauce and drizzle over the chicken. Sprinkle with cilantro, if desired.
1/2 other carb, 3 medium-fat protein, 1 fat