The Farmers Market at the X
Tuesdays 12:30 - 6 p.m. May - October
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
Trinity Church Parking Lot, 361 Sumner Ave, Springfield, MA
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| Sponsored by Concerned Citizens for Springfield |
| Funded by the and Private Contributors. |
| grilled chicken |
From “Into the Vietnamese Kitchen” by Andrea Nguyen
¼ tsp granulated sugar
½ tsp salt
1 ½ tsp black pepper
1 T fish sauce
1 T fresh lime juice
2T canola or other neutral oil
2 3/4ths pounds chicken thighs.
In a bowl large enough to accommodate the chicken, combine all ingredients except the chicken and mix
well. Add chicken and use your fingers to massage marinade into the meat, distributing the seasonings as
evenly as possible. Marinate at room temp. for at least 30 minutes, or refrigerate for 2 hours. You don’t have
to be exact with these measurements.
Prepare a medium-hot charcoal fire or preheat a gas grill to medium.
Place chicken on grill rack and cook, turning every 5 minutes until browned on both sides, with clear juices.
If necessary, transfer meat to a 400 degree oven to finish cooking. You are looking for an internal
temperature of approximately 165 degrees.
¼ tsp granulated sugar
½ tsp salt
1 ½ tsp black pepper
1 T fish sauce
1 T fresh lime juice
2T canola or other neutral oil
2 3/4ths pounds chicken thighs.
In a bowl large enough to accommodate the chicken, combine all ingredients except the chicken and mix
well. Add chicken and use your fingers to massage marinade into the meat, distributing the seasonings as
evenly as possible. Marinate at room temp. for at least 30 minutes, or refrigerate for 2 hours. You don’t have
to be exact with these measurements.
Prepare a medium-hot charcoal fire or preheat a gas grill to medium.
Place chicken on grill rack and cook, turning every 5 minutes until browned on both sides, with clear juices.
If necessary, transfer meat to a 400 degree oven to finish cooking. You are looking for an internal
temperature of approximately 165 degrees.
| Copyright 2008 - The Farmers Market at the X |